Welcome to Chef Talk Sheldon!
I was virtually off the grid for the beginning of the egg shortage and was highly pissed when I hit the grocery to restock my home pantries and it was either pay $4 for a dozen eggs or do without.
Had to google powdered yolks...
Reconstituting seems to be the answer for the yolk powder but then you have the "how do I get it to rise" question.
Powdered egg whites work great for meringues (fold into the batter as the last step before baking) but yield IMO an odd powdery mouth feel.
Then you have the problem of a dessert made with 2 dehydrated ingredients.
Not something I would serve but maybe with some awesome dark chocolate and the strong flavor of ground hazelnuts (maybe a Frangelico anglaise for the dairy component ?) these weaker ingredients can be wrestled into compliance.
OBTW... looked online for a specific dried yolk FCC recipe but none to be found (altho I admit my search was short lol ;-).
However there are zillions of great recipes out there if you need to customize.....