Beat the egg yolks until you get a soft cream with foam.
Add the mascarpone and the liqueur. Mix by adding the egg whites beat until stiff, prepare the coffee separately with the liqueur.
Now you prepare the dessert: dip the Savoiardi biscuits in the coffee, spread out a layer of cream and a layer of biscuits and continue like so until the coating of the last layer of cream. Put everything in the fridge for at least two hours and, for a finishing touch, decorate the outer layer of your tiramisù with unsweetened cocoa powder and serve.