With an electric mixer, beat the egg yolks and half of the sugar together until the sugar is no longer gritty. Add the mascarpone cheese and beat it until smooth and light.
Clean the beaters. In a chilled bowl, beat the whipping cream until it forms soft peaks. Add the remaining sugar, vanilla, and almond extract until it peaks. Don't overbeat, or the cream might break.
Add the mascarpone mixture to the whipped cream and beat it until completely blended. The filling is complete; hold it in the refrigerator.
Dissolve the 2 Tbs. sugar into the espresso and creme de cacao plus , 2 Tbs. water to make a syrup.
Cover the bottom of a 7 x 9 x 3 inch cake pan with lady fingers. Brush athe cake with the syrup. Using a rubber spatula or a cake-icing knife, spread about a third of the mascarpone cheese mixture over the lady fingers and into the cracks between then. Make another layer of lady fingers, brush with the syrup, and cover with the filling. Then another layer.
Sift the cocoa powder over the top of the cake and top with chocolate shavings. Refrigerate for at least two hours. Leave it in the refrigerator until serving.