METHOD:
1) Combine yolks, sugar & liqueur over a simmering water bath. Whip till thick and light, and 140F is reached.

2) Remove and whip till cool over an ice waterbath.

3) Fold-in mascarpone cheese. Then cream cheese.

4) Whip the heavy cream to soft peaks, and add vanilla extract. Fold-into above.

BUILDING THE DESSERT:

5) Place a layer of ladyfingers at the bottom of a hotelpan.

6) Brush the ladyfingers with a strong coffee dessert syrup. Top with the above tiramisu filling, spreading 1/2" thick.

7) Top again with lady fingers, brush again with coffee dessert syrup. Spread with a layer of tiramisu filling on top.

8) Refrigerate till set. Top with cocoa powder and cinnamon.