Separate the eggs to whites and yolks. Make sure the bowl for egg whites is completely grease-free or you will have trouble whisking them.
Beat the egg yolks with the sugar until light and fluffy, then stir in the mascarpone.
Beat the egg whites and carefully fold them to the mixture.
In a separate dish, mix the coffee and amaretto.
Melt the chocolate.
Find a dish you want to build your tiramisu in. Quickly dip the biscuits in coffee and place them in the bottom of the dish.
Cover the biscuits with half of the mascarpone cream and all of the chocolate.
Build a second layer with biscuits and mascarpone. Cover the dish and refrigerate for minimum 5 hours.
Just before serving sieve the cocoa powder on top.