Put the egg yolks and the sugar in a stainless steel bowl and whip on bain-marie for approximately 10 minutes.
Miz the preparation with the mascarpone cheese.
Cut the muffins in half.
Put a layer in a container and soak with mix of coffee and Amaretto.
Put some cream on top and add another layer of muffins and liquor.
Add another layer of cream and another one of wet muffins: finish with a layer of cream.
Sprinkle the cocoa powder on top and leek in the fridge for a few hours.
Cut into pieces and serve on the plates decorated with dark chocolate.