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iceskater, don't pass out..LOLOL this isn't as hard as it looks.. I'll get you one a lot easier in a moment, but this baby is a keeper..

Tiramisu, Where are you?
Don't get scared off because you have to begin 3 hours before serving or early in day.... nothing this good comes without a little sacrifice... Hahahahhaah

24 oz mascarpone cheese
1/2 tsp salt
3/4 cup Splenda (or equivalent of 3/4 cup sugar, sweetener of choice) (Nopardons turned me on to Splenda, and thank heavens she did)
1/2 cup prepared coffee
1 1/2 tsp almond extract
1 1/2 tsp. vanilla extract
3 tbs. unsweetened cocoa powder
1 1/2 c. heavy or whipping cream
1/2 tsp unflavored gelatin
1/2 cup heavy cream
2 tbs. splenda
2 tsp boiling water
Almond Loaf (see recipe below)

1) In large bowl, with wire whisk or fork, beat mascarpone, salt, sweetener, 3 T. coffee, 1 tsp. vanilla, 1/2 tsp almond extract, and two-thirds of cocoa. (Set aside remaining cocoa for top of dessert.)
2) In small bowl, with mixer at high speed, beat heavy or whipping cream until stiff peaks form. With rubber spatula or wire whisk, fold whipped cream into cheese mixture.
3) In small bowl combine remaining coffee, remaining 1/2 tsp. vanilla, remaining 1/2 tsp almond extract and 2 T. water.
4) Line 2 1/2 qt. glass or crystal bowl with one-fourth of almond loaf. Sprinkle with 1/4 of the coffee mixture from step 3.
5) Spoon 1/4 of cheese mixture over almond loaf. Continue layering with almond loaf, coffee mixture and cheese mixture. Top layer should be cheese mixture. Sprinkle remaining cocoa over the top.
6) Place gelatin in a small cup. Gently add 2 tsp hot water and stir until gelatin is melted. Add 2 tsp. of the remaining 1/2 cup of heavy cream and mix.
7) In small bowl, with mixer at medium speed, beat remaining 1/2 cup cream and remaining 2 T. Splenda until stiff peaks form. Slowly add the gelatin mixture.
8) Spoon whipped-cream mixture into decorating bag with large star tube. Pipe large rosettes on top of dessert.
Refrigerate until chilled and to blend flavors, at least 2 hours.
Serves 16.

Almond loaf

1/2 cup ground almonds
3 tbs. flax meal
1/2 cup Splenda
1 tsp. baking powder
4 eggs, separated
1 tsp. almond extract

1) Whip the egg whites till stiff but not dry and set aside.
2) Beat the yolks, the Splenda, the baking powder and the rest of the sweetener for 3-4 minutes on medium high speed. Beat in the nuts, flax meal and the almond extract on low. Then gently fold in the egg whites.
3) Grease a 10x13 casserole pan and then line it with parchment and grease again.
4) Spread the batter in the pan and bake at 350F for about 15 minutes or until a tester comes out clean.
5) Cool 15 minutes on a rack. Turn upside down on a cookie pan to remove from casserole pan, and peel the paper off the back.
Allow to cool, and then, using a very sharp knife slice it in half horizontally to make 2 layers