Start by lining a 9x5 loaf pan with ceram wrap. make sure you have plenty hanging off the sides so you can later cover the top of your tiramisu and use it to remove it from the pan.
Combine egg yolks and sugar in the top of a double boiler, over boiling water using a whisk to mix. Reduce heat to low, and cook for about 10 minutes, stirring constantly with a wire whisk. This is your sabayon, remove from the heat and continue to whip yolks until thick and lemon-colored. Allow to cool briefly before mixing in mascarpone. Mix in the mascarpone to whipped yolks until well combined.
In a separate bowl, using an electric mixer whip cream to stiff peaks. Then, fold the whipped cream in the mascarpone sabayon mixture and set aside.
Mix the Cuban espresso with the coffee liquor and lightly dip the ladyfingers into the mixture, do not soak them! This way the lady fingers still have a bit of cookie texture and don't turn into mush.
Arrange the ladyfingers in the bottom of the cream wrap covered loaf pan and then spoon the mascarpone cream filling over the ladyfingers. Repeat process with another layer of ladyfingers. Finish the tiramisu with the last of the cream filling and cover with the cream wrap.
Refrigerate for 4 hours, overnight for best results. Once you're ready to serve the tiramisu, it'll be firm. You can use the Ceram wrap to pull it out of the pan and dust with unsweetened cocoa.