Whip the egg yolks and sugar until white and voluminous.
Add the cold mascarpone and Amarula and whip for 2-3 minutes until pale and thick.
Combine the coffee and Amarula in a bowl.
Dip the lady fingers into the coffee mixture (do not soak as this will result in a very wet Tiramisu) then place a single layer in small glasses or a serving dish of your choice.
Top with some of the mascarpone mixture then repeat. Finish with a layer of the cream then dust with unsweetened cocoa powder.
Place in the fridge and allow to chill for at least 4 hours, ideally overnight before serving.