Bring first listed water and first listed sugar to a full boil. Remove from heat, pour in a small bowl and place in freezer until cold. Once cold add coffee liquor and set coffee syrup aside.
Arrange six serving glasses on a tray. Cut ladyfingers as needed and arrange into each glass bottom about 1 1/2 to 2 ladyfingers. Using a spoon pour a tablespoon of coffee syrup evenly onto ladyfingers. Set aside.
In a cold bowl whisk heavy cream to soft and mousse-like consistency. It is very important not to whip until it forms a peak. Set aside in refrigerator.
Select a saucepan and bowl which fit well together and where bowl does not hang over saucepan. Fill saucepan with one inch of water and bring to boil, turn to a low simmer. In a bowl whisk together egg yolks and measured water. Add sugar and whisk well. Place bowl over simmering water and whisk constantly until yolk mixture reaches 165°F. Remove from heat (at this temperature egg yolks are safe to eat).
Add mascarpone cheese and vanilla extract and whisk smooth.
Add soft whipped heavy cream and gently fold into above using a spatula. In each glass ladle enough cream to fill glass halfway.
Arrange another layer of ladyfingers and moisten with remaining coffee syrup.
Cover with additional cream. And place in refrigerator for at least 4 hours.
To make decoration melt dark melting wafers according to manufacturer’s directions. On a work surface place a sheet of parchment paper or a large plastic food bag.
Dip back of a knife into melted chocolate mixture and press chocolate dipped side onto paper. Keep repeating until all is used. Let harden.
Remove chocolate decoration from paper and place into Tiramisu. Sprinkle with a little cocoa powder and serve.