For the ganache: 125 gr dark chocolate and 90 ml double cream
Beat the eggyolks with the sugar to a creamy yellow. Stir the mascarpone with one tbsp of the amaretto and add this to the sugar/egg mixture. Beat the eggwhites stiff and fold through the mixture.
Mix the coffee with the 1 dl water and 2 tbsp of amaretto. Dip your ladyfingers into the mixture and put them in a large enough bowl to hold it all. Make sure the bottom is covered with the ladyfingers.
Add half of the mascarpone mixture to the bowl and smooth the top. Crumble some biscotti cookies over this to form a small layer. Don't make the crumbles to small. Chunky is fine.
Make the chocolate ganache by putting the cream and chocolate into a bowl and heat this au bain marie untill it becomes silky and smooth. Allow to cool before adding it to the tiramisu layers. Once cool add to the biscotti layer and smooth the top of the chocolate. Finally add the other half of the tiramisu and sprinkle with either cacaopowder or chocolate sprinkles (or whatever else you think might look good!)
Allow to sit in the fridge for at least 4 hours prior to eating....