In a small bowl, mix the hot coffee with the liqueur and set aside. In a large mixing bowl, beat the egg yolks and sugar until light and fluffy. Beat in the mascarpone and set aside. In a separate bowl whip the double cream. Using a rubber spatula, gently fold the whipped cream into the Mascarpone mixture.
In a baking dish, (24cm X 24cm) spread a thin layer of the mascarpone cream. Quickly dip half the ladyfingers into the coffee mixture, immersing them fully and layer on top of the cream. Spread on half the remaining cream, one layer of nuts and top with cream.
Sprinkle the grated chocolate over and top with the strawberry slices. Refrigerate for at least one to two hours.