Whisk preserves with 1/4 cup Frangelico and orange juice, in a 2 cup measuring cup and set aside.
Mix mascarpone with 2 Tbs Frangelico, in a large mixing bowl, and set aside.
Hull and slice half the strawberries.
Mix whipping cream, brown sugar, vanilla,and remaining 2 Tbs Frangelico, in a large mixing bowl, until sugar is dissolved. Then, using an electric mixer, whip cream mixture until soft peaks form.
Stir approximately 1/4 of the cream into the cheese mixture, to lighten, and then gradually fold in the remaining cream.
Spread 1/2 cup of the preserve mixture over the bottom of a 9x13 glass baking dish, or a trifle bowl.
Arrange enough ladyfingers over the preserves to cover.
Add another 3/4 cup of preserve mixture on top of the ladyfingers.
Spread half of the whipped cream-mascarpone mixture over the ladyfingers.
Place a layer of sliced strawberries on top of the cream.
Repeat layering with remaining ladyfingers, preserve mixture and whipped cream mixture.
Cover with plastic wrap and chill in refrigerator for at least 8 hours or overnight to let ladyfingers soften.
When ready to serve, slice remaining strawberries, and layer on top.