In a heatproof bowl, combine egg yolks, sugar, brandy, coffee liqueur, salt, vanilla and whisk till smooth. Place bowl on top of a pot of barely simmering water to create a double boiler.
Note: Your bowl should be bigger than your pot so that the bottom of the bowl does not touch the simmering water. This allows for the eggs to gently heat up to create a silky custard while also pasteurizing the eggs. Too much heat can scramble your eggs
Continuously and vigorously whisk the custard mixture over the heat until it is thick and the custard creates ribbons when falling from the whisk. The alcohol smell and taste should also cook off by this point. This should take anywhere from 5 to 8 minutes.
Note: If your custard is not thick by this point or the alcohol smell continues to linger, continue to vigorously whisk until you achieve that consistency and the alcohol smell cooks off. Vigorously whisking helps create a silky smooth custard without bits of egg cooking unevenly. Also, make sure to scrape the sides of your bowl with an rubber spatula constantly to make sure that the custard on the edges does not dry up.
Once your custard is done cooking, quickly remove it off the double boiler and place it in an ice bath. This will help the custard cool down quickly and prevent it from over cooking.
While the zabaglione custard is cooling, drain any liquid (whey) from your skyr. In a clean bowl add the drained skyr and he cold heavy cream and beat on low speed with your electric blender until they are incorporated. The mixture will not fully whip up into stiff peaks but that is okay.
Make sure your zabaglione custard is no longer warm. Strain the custard through a sieve to remove any overcooked bits.
Add the zabaglione custard to the whipped skyr and heavy cream mixture and gently fold them together with a rubber spatula until full incorporated.
Note: Gently folding will preserve the volume we created in the custard and the skyr mixture thereby giving us a light silky tiramisu.
Brew your cup of strong coffee/espresso, you may need more or less depending on your serving dish/dishes and the number of lady fingers you use. Pour the hot coffee/espresso into a shallow flat dish and whisk sugar, espresso powder and coffee liqueur. Let the mixture cool slightly.
Get your serving dish/dishes ready and dip the ladyfingers into the cooled coffee mixture just until they are 60 to 70% soaked.. Arrange the ladyfingers so they cover the bottom of your desired dish.
Note: Depending on the size of your dish you may have to break your ladyfingers into varying pieces after soaking so that they fit into the dish.
Once the lady fingers are arranged, evenly spoon the custard mixture between your dishes so it covers all the ladyfingers.
Once everything is assembled, dust a light layer of chocolate powder on top, wipe the edges of dish/dishes, cover and then refrigerate for at least 4 hours or preferably overnight. When ready to serve you can dust some more chocolate powder and chocolate shavings to create a more finished look. Enjoy!