Beat eggs and egg yolks with powdered sugar in a metal bowl over steam (water bath) with a mixer until very foamy, occasionally lifting the bowl to let the steam escape.
When the mixture is about 3 times its volume, chill in a cold water bath.
Whip the whipped cream until stiff. Stir in yogurt and nougat cream and fold in whipped cream.
Mix espresso with amaretto or rum in a container.
Prepare a tiramisu mold. Spread some cream on the bottom of the mold. Dip the biscuits into the coffee a little at a time and place them on top of the cream. Spread about 1/3 of the cream on top, then spread another layer of biscuits, followed by another layer of cream.
Finally, sprinkle with cocoa powder and refrigerate for about 4 hours.
If desired, cut out dumplings with a spoon or cut the tiramisu into slices.
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