Combine your brewed coffee with amaretto in a bowl. Set aside.
Next make your mascarpone filling. Bring water to a simmer in a small sauce pan. Add egg yolks and condensed milk to a bowl. Put the bowl on top of the simmering water and mix until the egg mixture turns light yellow (3-5 minutes). Remove from the heat.
Add the mascarpone cheese, brewed coffee, and vanilla extract to the egg mixture and mix until well incorporated.
Whip heavy cream until stiff peaks. Gently fold the cream into the mascarpone mixture from step 3. Set aside.
Now it’s time to assemble your tiramisu. Lightly dip a lady finger in the brewed coffee and place it in a 9x9 baking dish. Repeat this process until the bottom is lined with lady fingers.
Scoop half the mascarpone cream onto the lady fingers. Spread it out in an even layer on top of the lady fingers. Repeat this process with a second layer of lady fingers and then a second layer of mascarpone cheese.
Sift cocoa powder on top of the second layer of mascarpone cream.
Cover the tiramisu and place it in the fridge. Let it set in the fridge for 6 hours or overnight.