Whisk the egg yolks together with the sugar to a light yellow and fluffy mix.
Place the mascarpone in a bowl and use a fork to break it up a bit. Add one tablespoon of the amaretto and the zest of the lemon. Stir through till smooth. You can add a bit of lemon juice if you want to keep the flavor lighter. Fold the egg yolks through the mascarpone with a spatula.
Mix the coffee with about 100 ml of water and add two tablespoons of amaretto.
Dip each lady finger in the coffee mixture and place them side by side in a flat ovendish (or other bowl) Don't leave the lady fingers in too long as it will get soggy. But also don't leave it in too short as you do want the liquid to be absorbed a bit by the cookies.
Once the bottom of the bowl is covered, you divide half of your mascarpone mixture over it. Add some grated or chopped chocolate. Make a second layer with the lady fingers (dipped again) and spread the other half of the mascarpone mix on top.
Using a spatula smooth out the top of the tiramisu, cover with plastic foil and leave to set in the fridge for at least 4 hours, but preferably a night.
Before serving dust with cacao powder and some chopped chocolate.