Fully cooked version of tiramisu

want to go to the stall ~ egg yolks 3 finger cookies 1 package of fine sugar 55g water 60g espresso appropriate amount of light cream 150ml mascarpone 250g coffee liqueur 30ml finger cookies espresso coffee liqueur fine sugar 1. water and sugar boil to 118 degrees add the whipped egg yolks and continue to whip until 3 times larger 2. slightly cool and add the softened mascarpone and coffee Rizzo (here the wine can be left out) 3. finger cookies dipped in coffee mixture 4. cream whipped until grainy and 2 mixed 5. assembled sprinkles.