In a mixing bowl, whisk the double cream, mascarpone, Amaretto and Stevia until you get a thick, smooth cream.

Pour the coffee into a shallow dish. Dip in 4 or 5 fingers, each at a time, for a few seconds, then turn them over to soak on the other side. They should not become soggy. Layer these in a dish, then spread over half of the whipped cream.

Using a coarse grater, grate some dark chocolate over the top. It should cover the cream completely, then scatter some toasted almonds on top.

Repeat the layers, finishing with the chocolate & almond layer.

Cover and chill for a few hours (or overnight) before serving.