Wash the strawberries, cut them and put them in a bowl. Add sugar, liqueur, grated lemon zest and lemon juice and mix with a stick blender. Put the fruit mass in a saucepan and bring to a boil. When the mixture boils, add a heaping tablespoon of cornstarch and cook for about 3 minutes, stirring constantly. Set the thick mass aside and let it cool.
Whip the whipping cream until stiff. In a second bowl, whisk mascarpone, yogurt, a pinch of salt and sugar. Combine the masses. Cut the strawberries into small pieces and add to the mascarpone cream.
Prepare the mold - line the bottom with Lady fingers, layer half of the mascarpone cream and half of the strawberry mixture. Cover with Lady fingers again, then with mascarpone cream and strawberry mixture again. Decorate the top with strawberries and put it in the fridge to cool.