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1
Combine the coffee and amaretto liqueur in a bowl or shallow baking dish and set aside.
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2
Bring a small saucepan with 2 inches of water to a boil over high heat.
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3
In a small heatproof bowl that will fit on top of the saucepan, or in a double boiler, combine the egg yolks and 1/2 cup of the whipping cream.
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4
Place over the hot water and whisk continuously until the mixture is 160 degrees F and coats the back of a spoon, 5 to 6 minutes.
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5
Remove from the heat and whisk for 3 to 4 minutes to cool.
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6
Set aside to cool completely, approximately 10 to 15 minutes.
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7
In a stand mixer fitted with a whisk attachment, add the remaining whipping cream, prepared yolk mixture, and sugar and beat until soft peaks form, 3 to 5 minutes.
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8
Add the mascarpone and combine well.
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9
Place 1 layer of the ladyfingers in a 9 by 13-inch pan; most pans this size fit them in 6 rows of 3.
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10
Then, dip both sides of the ladyfingers quickly into the coffee mixture and place back into the pan.
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11
Spread half of the mascarpone mixture over the cookies, sprinkle with half of the cocoa powder.
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12
Repeat with another layer.
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13
Cover tightly with plastic wrap and refrigerate for 6 to 12 hours.
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14
Shave the chocolate over the top for garnish and cut with a sharp thin knife into squares.
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15
Serve immediately.
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16
Guy's Tip: A French press with dark roasted coffee works well for the strongly brewed coffee.
