Prepare the Almond Cream:

In a mixing bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, almond extract, and vanilla extract until smooth and creamy. You can use an electric mixer to speed up the process, mixing until soft peaks form.

Prepare the Coffee Mixture:

In a shallow bowl, combine the brewed coffee and amaretto (if using). Stir to combine.

Assemble the Tiramisu:

Quickly dip each ladyfinger into the coffee mixture, making sure not to soak them too long. Arrange a layer of the soaked ladyfingers in the bottom of a 9x9-inch baking dish.

Layer the Almond Cream:

Spread half of the almond mascarpone cream evenly over the layer of ladyfingers. Repeat with another layer of soaked ladyfingers and the remaining almond cream.

Chill:

Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the dessert to set.

Serve and Garnish:

Just before serving, dust the top with cocoa powder for a classic touch.