Lightly toast the almond flour in a dry skillet on a medium heat until golden brown, to bring out the flavour (important!)

Mix with the rest of the base ingredients, including the brandy if you're using it. Combine well and spoon into the base of two serving glasses. Refrigerate whilst preparing the rest of the keto tiramisu

For the topping, whip the heavy cream until forming light peaks. Fold in the mascarpone, marsala if using and the sweetener. Once combined spoon on top of the almond base in the serving glasses.

Lightly dust the tops of the keto tiramisu with cacao powder and serve immediately. Alternatively refrigerate the tiramisu for 1-2 hours for a firmer topping then serve.