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Serves 16. Begin 3 hours before serving or early in day.

24 oz mascarpone cheese
1/2 tsp salt
3/4 cup Splenda (or equivalent of 3/4 cup sugar, sweetner of choice)
1/2 cup prepared coffee
1 1/2 tsp almond extract
1 1/2 tsp. vanilla extract
3 tbsp unsweetened cocoa powder
1 1/2 c. heavy or whipping cream
1/2 tsp unflavored gelatin
1/2 cup heavy cream
2 tbsp 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. 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.
  5. Place gelatine in a small cup. Gently add 2 tsp hot water and stir until gelatine is melted. Add 2 tsp. of the remaining 1/2 cup of heavy cream and mix.
  6. 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 gelatine mixture.
  7. Spoon whipped-cream mixture into decorating bag with large star tube. Pipe large rosettes on top of dessert.
Refrigerate until chilled and to blend flavours, at least 2 hours.

Almond loaf

1/2 cup ground almonds
3 tbsp flaxmeal
1/2 cup Splenda
1 tsp. baking powder
4 eggs, separated
1 tsp. almond extract

Whip the egg whites till stiff but not dry and set aside. 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, flaxmeal and the almond extract on low. Then gently fold in the egg whites.

Grease a 10x13 casserole pan and then line it with parchment and grease again. Spread the batter in the pan and bake at 350F for about 15 minutes or until a tester comes out clean. 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