Whisk the egg yolks with electric beater until they turn smooth and creamy.
Mix the sugar in water and boil until it simmers.
Put the sugar syrup in egg yolk. Beat until the mixture turns light and airy. Set aside.
Mix espresso and amaretto in a cup and set aside.
In another bowl, whisk the cream until it become stiff and fluffy. Set it aside as well.
Now fold the mascarpone cheese in egg yolk mixture for five to eight minutes.
Fold the whipped cream in cheeses and egg yolk mixture until it become one.
Soak the biscuits in espresso and amaretto syrup.
Cover the base of the transparent glass dish with the soaked biscuit (alternative sponge cake).
Pour the cream mixture over the soaked biscuits.
Topped the dish with another layer of soaked biscuit and pour the cream mixture again.
Repeat the layering process.
Topped the dessert with the reaming cream mixture and put in refrigerator for about 3 hours.
Sprinkle the dessert with chocolate flakes and cocoa powder before the final serving.