Chocolate Almond Tiramisu Crepes - cooking recipe

Ingredients

Filling
8 ounces mascarpone cheese, room temp
1/4 cup sugar-free Cool Whip, thawed
2 tablespoons sugar-free chocolate syrup, Hershey's
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
Rest of ingredients
4 prepared crepes, warmed
4 ladyfingers
1 cup brewed coffee (warm or chilled)
1 fluid ounce brewed espresso (warm or chilled)
1 teaspoon Splenda granular (or to taste for sweetness)
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1 cup sugar-free Cool Whip
4 tablespoons sugar-free chocolate syrup, Hershey's
1 teaspoon unsweetened cocoa powder
4 fresh cherries, with stems remove pits, warn guests
4 tablespoons sliced almonds

Preparation

In small/medium bowl, mix filling ingredients well with whisk, chill in fridge.
Prepare coffee and espresso, pour into small bowl, and add extracts and Splenda, stir well. *Taste for sweetness, add more Splenda if desired.
Set aside or chill if desired.
Prepare crepes and keep warm in low oven. *Frozen crepes can be used, follow package directions.
Divide filling and place evenly down center of each crepe.
One at a time, dip (both sides) each Lady Finger into coffee mixture turning over several times to soak just a tiny bit.
Place each Lady Finger on top of filling down center of each crepe.
Roll up (or fold over sides) of each crepe and place seam-side down onto plates.
Drizzle each with 1 Tbl. s/f chocolate syrup.
Top each with a 1/4 cup s/f Cool Whip.
Sprinkle each with sliced almonds.
Top each with a fresh cherry.
Sprinkle each with cocoa powder.
Serve immediately.
Serves 2-4.
*If pits are not removed, please warn guests!