Place the strawberries in a large bowl. Add 2 tbsp of sugar, orange juice and amaretto liqueur.
Refrigerate for 1 hour. When ready, drain the strawberries and transfer the juice into a bowl.
Place a heatproof bowl over a pot of slightly simmering water. Beat the egg yolks with 3 tbsp of sugar, until pale, about 5 minutes. Remove from the pot and allow to cool.
Gently incorporate the mascarpone and white chocolate into the eggs mixture and mix until creamy.
Whip the cream until soft peaks form. Gently add the whipped cream into the mascarpone mixture.
Spread a thin layer of mascarpone cream on the bottom of a 8x9-inch baking dish.
Dip the ladyfingers into the strawberry juice for a few seconds each.
Arrange a layer of dipped ladyfingers onto the mascarpone one.
Spread 1/2 of the remanining mascarpone cream on top of the ladyfingers.
Top with 1/2 of the chopped strawberries.
Place another layer of dipped ladyfingers, then spread the remaining mascarpone cream over the top.
Top with the remaining strawberries and refrigerate for about 1 hour or until ready to serve.
Sprinkle with confectioner's sugar and pistachios before serving.