In a medium bowl whip the cream until stiff and set aside

Give the egg yolks and approx. 1/3 cup icing sugar in another mixing bowl and mix until you have a pale and thick mass. If the mass is not thick just add a little more sugar. If the mass is too thick thin out with a little coffee liqueur

Now add the marcarpone and whisk until everything is well combines

At last fold in the whipped cream - the mass should be thick and creamy

Add the coffee liqueur to the espresso and stir

Crumble the baked goods of your choice into a third bowl and add the coffee by the spoon until everything is slightly moist yet not soaked in liquid

Now it's time to layer the Tiramisu in your dessert glass or bowl of choice starting with the crumbly layer, then adding the cream. Repeat

Let chill in the fridge for at least 6 h

Dust with cocoa powder about 1 h prior to serving