Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the almond flour and erythritol for the ladyfingers.

In a separate bowl, beat the egg whites with the cream of tartar until stiff peaks form.

In another bowl, beat the egg yolks with vanilla extract until smooth.

Gently fold the egg yolks into the whipped egg whites, then gradually fold in the almond flour mixture until just combined.

Transfer the mixture to a piping bag and pipe into 3-inch long ladyfinger shapes on the prepared baking sheet.

Bake for 18-20 minutes, or until golden. Allow to cool completely.

Mix the espresso and coffee liqueur in a shallow dish. Briefly dip each ladyfinger into the mixture, ensuring they are moist but not soggy.

For the filling, beat the mascarpone cheese, powdered erythritol, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then fold into the mascarpone mixture.

In a serving dish, layer half of the soaked ladyfingers, topped with half of the mascarpone filling. Repeat with another layer of ladyfingers and mascarpone crea

Refrigerate for at least 4 hours, or until set.

Before serving, dust with cocoa powder.