Combine eggs, egg yolks and 200 grams (approximately 7 ounces) sugar until fluffy with electric mixer. Stir in mascarpone. Whip cream until stiff and fold half into mixture.
Combine coffee, 1 tablespoon amaretto and remaining sugar in a bowl. Soak ladyfingers in coffee mixture and place into a flat pan.
Spread about 1/3 of mascarpone cream over ladyfingers and cover again with soaked biscuits. Repeat process again, making the final layer mascarpone cream and smooth well.
Chill at least 1 hour then sprinkle with cocoa and cut into portions.
Melt chopped chocolate with remaining cream and Amaretto before serving and serve with the tiramisu.