Whip the egg yolks with the sugar until whitened. Add the cream. Beat the egg whites into snow and mix with the blend of egg yolks and cream. Combine the coffee and essence. Soak the biscuits in it (to absorb the coffee well), and then arrange in an oven dish.
On top, coat with a layer of cream. Next, place a second layer of biscuits and cover with cream again. Close the container with a lid or cover the oven dish with foil and leave in the fridge for at least 6-7 hours, or all night.
When serving, sprinkle it with cocoa. This dessert is in the Cream and Ice Cream category, because after it sits in the fridge for several hours (best to serve it the next day), the biscuits and egg-cream mix together and it is best to serve it with a spoon rather than cutting it with a knife, like a tiramisu cake.
I would even say that it tastes better than the original Tiramisu - I have tried it as well. Enjoy!