Make macarons according to directions and then pipe the macaron shells ½ to 1 inch smaller than the serving container. (Trace the outside of the serving container with a pencil on parchment paper and then flip over to fill the macaron to just a little smaller than the tracing.

In a large bowl, beat the egg yolks with sugar until light and airy. Add in mascarpone cheese and mix just until it combines.

With another large bowl add the heavy whipping cream and whip until stiff peaks.

Add the whipped cream to the egg mascarpone mixture and mix until smooth and creamy. Transfer the filling to a piping bag fitted with a small round tip. The mixture may seem a little runny at first, but letting it sit for another 5 to 10 minutes will allow it to thicken up.

Using a medium size pot place water in it and turn it on medium heat and allow it to simmer. Place a heat-safe bowl on top of the simmering water and place the egg yolks and sugar in. Stir the mixture consistently to stop the eggs from curdling. Stir until the sugar dissolves and the mixture looks thick and is a pale-yellow color.

Add the coffee liquor to the hot coffee and mix just until it mixes. If you're not using the liquor in this recipe then just use the coffee as is.

Dip the macaron in the coffee until it's saturated enough, then place it on the bottom of your serving container. Pour over a tablespoon of coffee over the top of the macaron, and then pipe a layer of the tiramisu filling. Repeat this step two more times.

Using a fine mesh sieve, dust the tops of the macarons with cocoa powder for a finishing touch.