Add the egg yolks and sugar to a medium glass bowl. Place over boiling water in a medium saucepan, without the water touching the bowl, to make a double boiler. Whisk constantly and heat the yolk-sugar mixture for 10 minutes to dissolve the sugar and heat the mixture. Remove from the heat. Whisk in 1 tablespoon whipping cream to keep the mixture from seizing. Transfer this egg mixture from the hot bowl to a new bowl to cool (using a rubber spatula helps).

Add the remaining cream to a chilled bowl. Use an electric mixer to whip the cream to stiff peaks. Add a third of the whipped cream to the cooled egg-sugar mixture and use a rubber spatula to fold it in. Repeat twice to get all the whipped cream combined with the egg mixture.

In a large mixing bowl, whip the cream cheese until fluffy. Add the whipped cream-egg-sugar mixture to the cream cheese. Using the lowest setting on the electric mixer, mix until combined and smooth. Set aside.

Line a 9x9 baking pan or dish with plastic wrap leaving enough overhang to fold over top once filled. One-by-one, dip a lady finger in Creamy Espresso Macchiato mü coffeehouse cocktail to coat well and soak in a little, then layer in the pan. The first layer will use 16 lady fingers. Spread a third of the cream cheese mixture over the first layer of lady fingers.

Make a second layer of lady fingers, this time laying the biscuits in the pan in the opposite direction as the first. Spread another third of the cream cheese layer over. Repeat again with the remaining lady fingers and cream cheese mixture.

Dust cocoa over top of the tiramisu. Fold the plastic wrap over top. Set in the fridge to chill 4 hours to overnight.

Get the tiramisu out of the pan for presentation. Lay a plate over top of the fully chilled tiramisu, still wrapped in plastic wrap. Invert onto the plate and remove the bottom of the plastic wrap (I used scissors to just cut around). Then use the serving plate and lay on the tiramisu and invert so it is again upright. Remove the remaining plastic wrap. Shave dark chocolate overtop, slice and serve.