In a bowl add, chopped strawberries, ⅓ cup Alchermes liquor, 1 tablespoon sugar, 2 to 3 tablespoons rum, and 1 cup orange juice. Combine and set aside.
Using a hand or stand mixer, beat 5 egg yolks, ¾ cup sugar, mascarpone, and 2½ cups heavy cream on medium speed for 5 to 10 minutes, until creamy.
In a small bowl, strain the strawberries and keep the juice in a separate bowl. Dip the ladyfingers in the juice (a quick dip, you don’t want them to be soggy), and arrange cookies on bottom of a baking dish.
Cover with half the cream mixture, then cover with the chopped strawberries. Repeat cookies for another layer, and cover with remaining cream mixture. Chill for 2 to 3 hours before serving. Note: Tiramisu can stay chilled for up to 2 days.