Italian Tiramisu for the bar

Ingredients:
9 egg yolks (160 grams)
1/2 cup (99 grams) sugar
1/3 cup (74 grams) Amaretto liqueur
16 grams (460 grams) mascarpone, soft to room temperature
511 grams heavy whipping cream
2 tablespoons (22 grams) confectioners’ sugar
2 cups (454 grams) instant coffee
28 grams dark chocolate
1/3 cup (28 grams) tea-processed cocoa powder and some powder
1/4 cup Kahlua liqueur (68 grams)
1 teaspoon vanilla extract
48 strong ladies

Directions:
Place a large, heatproof bowl over the pot, making sure the bowl fits snugly over the pot and the bottom of the pot fits snugly. It retains water but does not touch it. Add the egg yolks and sugar to the bowl and beat the mixture with a whisk until stiff. Add the amaretto and continue beating until the mixture is very thick and has approximately doubled in size, about 10 minutes.
Remove from the heat and add the mascarpone little by little, mixing until the mixture is smooth and the cheese is completely combined. . Put aside.
In a cold bowl, beat the heavy butter and confectioners’ sugar with an electric mixer on medium speed. Beat until soft peaks form. Then fold the whipped cream into the mascarpone mixture and mix well.
In a small saucepan, stir together the hot coffee, chocolate and cocoa powder. Stir well to melt the chocolate and combine the ingredients. Then add Kahlua and vanilla and mix. Let the mixture cool for 5 minutes.
Quickly dip each ladyfinger into the coffee mixture and place in a single layer in the bottom of a 9×13 dish. Be careful not to squeeze the tall woman’s fingers too tightly, otherwise you will get a soggy tiramisu.
Share half of the mascarpone cream mixture on the ladyfingers and smooth the top with a spatula.
Repeat with the second cup of ladyfingers and cover with the remaining mascarpone cream.
Refrigerate for at least 4 hours before serving. Sprinkle with cocoa powder before serving!