Place a large heatproof bowl over a pot of simmering water, ensuring the bowl fits snugly on top of the pan and that the bottom isn't touching the simmering water. Add the egg yolks and sugar into the bowl and cream with a whisk. Add the amaretto and whisk until the mixture is thick and almost double in volume, about 10 minutes.

Remove from heat and stir in the mascarpone, a little bit at a time, until the mixture is smooth and the cheese is thoroughly combined. Set aside.

In a chilled bowl, whip the heavy cream and confectioners’ sugar with a handheld electric mixer on medium speed until medium-soft peaks form. Then, fold the whipped cream into the mascarpone mixture and stir well to combine.

Combine the hot coffee, chocolate, and cocoa powder in a small saucepan. Whisk well to melt the chocolate and evenly combine the ingredients. Then, stir in the Kahlua and vanilla. Allow mixture to cool for about 5 minutes.

Quickly dip each ladyfinger into the coffee mixture and arrange in a single layer on the bottom of a 9x13-inch baking dish. Do not soak the ladyfingers too long, or they will yield a soggy tiramisu.

Spread half of the mascarpone cream mixture on top of the ladyfingers and smooth the top with a spatula.

Repeat this with a second layer of coffee-dipped ladyfingers, then top it with the remaining mascarpone cream.

Refrigerate for at least 8 hours before serving. Or up to 24 hours. Dust with cocoa powder before serving!