Toasted Almond Tiramisu Parfaits

For the coffee soaking syrup:

• 6 ounces very strong coffee, cooled
• 2 tablespoons Amaretto

For the tiramisu filling:

• 2 egg yolks
• 1 tablespoon granulated sugar
• 8 ounces mascarpone cheese
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 3 tablespoons powdered sugar
• 2 tablespoons Amaretto
• 1 (7-ounce) package hard Italian ladyfingers
• 1/4 cup sliced almonds, toasted
• 1/2 cup amaretti cookies, crushed (optional)

To make the coffee:

1. In a Farberware Yosemite, 8-Cup Stainless Steel Percolator: fill bottom reservoir with cold water. Add coffee to basket (about 6 to 8 coupes per cup), place chamber and tube into the percolator. Add coffee to the top chamber (about 2 teaspoons per cup), and place the percolator over medium-high heat source (gas, electric or induction stovetop). Once water is boiling, adjust heat to medium-low, and boil for about 5-7 minutes.
2. Combine the coffee and Amaretto in a shallow bowl and set aside.

To make the filling:

1. In a large bowl, using an electric mixer with whisk attachment, whip egg yolks and sugar until thick and light in color, about 5 minutes. Add mascarpone and vanilla extract, and mix until smooth. In a separate bowl, whip heavy cream with powdered sugar and Amaretto until it holds stiff peaks. Fold the whipped cream into the mascarpone mixture gently.

To assemble the parfaits:

1. Cut ladyfingers in half and dip each half into the coffee mixture for just a few seconds. Place 3 halves in the bottom of each parfait glass. Top with a heaping quarter cup of filling. Repeat process with another layer of ladyfingers and filling. Cover each dish with plastic wrap and refrigerate at least 2 hours.
2. Before serving, top with toasted almonds and crushed amaretti cookies.