I was playing in the kitchen yesterday.  This has so many
calories, I'd better toss the rest into the freezer.  (Do y'all
think the filling would survive?)

Jean B's Almond "Tiramisu" (8 small servings)

This dessert idea was inspired by a Whole Foods almond dessert
that I used to enjoy.  The base is from Debbie Cusick's Sugarless
Tiramisu recipe.  I halved the recipe, but think I would make the
whole thing next time.  The coffee mixture and filling/topping
derive from the many recipes I looked at online.

Debbie Cusick's Almond Loaf (as edited/revised by JB):
4 eggs, separated
1/2 c Splenda
1 tsp baking powder
a couple of dashes of salt
1/2 c almond flour (I used Bob's Red Mill)
3 Tbsps flax meal (I used more almond flour, because my flax
stinks!)
1 tsp almond extract

Preheat oven to 350F.
 Beat egg whites until stiff but not dry.  Set aside.
 Beat egg yolks, Splenda, baking powder, and salt for ca 2
minutes at medium-high speed.
 Beat in the almond flour, flax meal, almond extract, and salt at
low speed.
 Gently fold in egg whites.  (It was very hard to get these
mixtures combined properly, and I think my mixture lost a lot of
volume in the process.  I think I would try a technique I have
seen:  I would fold in 1/4 or so of the egg whites and then fold
in the rest.)
 Grease of spray 2 8x8" baking pans.  Line them with parchment
and grease or spray again.
 Spread the batter evenly in the pans.
 Bake at 350F for 15 minutes or until a tester comes out clean.
 Put the pans on racks and cool for about 15 minutes.
 Invert cakes onto racks, and peel off paper.
 Cool, then slice cakes in half, so you end up with four layers
that will fit into a bread pan.

Almond Filling:
1 c mascarpone cheese
1/2 c Splenda
1/4 Tbsps double cream
1/4 Tbsps DaVinci (next time I would try reducing by 1 Tbsp)
1 tsp almond extract

Whip all filling ingredients till well combined.  (This was very
yummy but pretty sweet.  I might start removing the DaVinci 1 Tbsp
at a time.  Actually it worked well in the dessert as a whole, so
my perception of sweetness was mostly from the samples I tasted.)

Brushing Liquid:
2 heaping tsps instant espresso (I used a cooking tsp-and heaped
it as high as possible)
1/2 c water, heated
2 Tbsps DaVinci Kahuli

Combine all the ingredients.

Assembly:  
Place one piece of the almond loaf in an 8-inch loaf pan.  Brush
semi-liberally with brushing liquid.  It should be neither dry nor
soaking wet.  (I wasn't planning on doing this, but decided that
the sweetness of the filling needed some counterbalance.)  Top
with about 1/4 of the almond filling.  Repeat layers three more
times.  If desired, decorate with almond slices--but note that
makes this hard to cut.  Maybe it should de decorated AFTER it is
cut.  Also, if desired, dust top with more instant espresso
crystals (or possibly dry unsweetened cocoa) just before serving.
I did the former and couldn't decide whether this was an
improvement or not.  It made it look nicer but did not seem to
alter the flavor much.  You'd have to use a sieve for the cocoa.
I just crushed the espresso crystals with my fingers as I
sprinkled them.  Jean B. via asdl-c