Separate eggs yolks from egg whites very carefully using your fingers.
Combine egg yolks and water in heavy saucepan. Cook over very low heat, whisking constantly, about 15 minutes. (Use a cooking thermometer to confirm that it reaches 160 degrees). Then take the egg yolk mixture and put in freezer to help with the cooling process.
Stir mascarpone cheese into the cooled egg yolks.
Combine 4 egg whites, sugar and salt in top of double boiler over hot water. Cook, over very low heat, beating with hand-held mixer on medium speed. You can also whisk egg whites using your strong muscles for about 15- 20 minutes or until your arms feel like they are going to fall off or until your whites hold firm peaks and temperature reaches 160 degrees. (Your egg whites should be firm enough that you could safely hold the egg white bowl upside down over another persons head without them getting egg in their hair)
Fold in about ⅓ of the egg whites into egg yolk mixture carefully. Then carefully fold in remaining egg whites to keep them fluffy.
In a shallow bowl pour the strong brewed coffee and any liquor as desired. Dip the lady fingers for a quick coat on both sides into the strong coffee bath. (Don't leave lady fingers in the coffee mixture more than a couple of seconds or they will turn into a soggy mess.)
Assembly: In your beautiful little individual glass containers dust a little of your powdered cocoa with a sieve. Next add 1-2 pieces of the coffee soaked lady fingers at the bottom of the glass. Next place a few spoonfuls of the yummy mascarpone mixture on top of the lady fingers and then one more dusting of cocoa powder. Repeat this layering process one more time ending with a light dusting of cocoa powder on the top and garnish with some plain non-coffee soaked lady fingers. Refrigerate overnight or up to 2 days.
Serve rich and creamy tiramisu well chilled as a lovely ending to any meal.