Method
1. Cut each sponge finger into 1cm pieces and place in serving glasses (1-cup capacity).
2. Place 2 tablespoons of the hot espresso coffee, liqueur and 1/4 cup of the Top'n'Fill in a bowl, whisk until smooth. Spoon caramel mixture evenly over biscuits in glasses. Then spoon a 1/4 cup chocolate coating evenly over top.
3. Place remaining coffee in a bowl. Add remaining 1/2 cup Top'n'Fill and cream, whisk until smooth. Add mascarpone, whisk until just combined.
4. Divide coffee cream evenly among glasses. Place glasses on a tray and cover loosely with foil. Refrigerate overnight for biscuits to soften.
5. To decorate, make chocolate almond discs by combining remaining chocolate coating with almonds in a bowl. Spoon mixture into four rounds onto a baking paper-lined tray, then shape into discs. Refrigerate until set.
6. To serve, stand tiramisu at room temperature for 10 minutes, then dust with sifted cocoa and decorate with discs.

Hint. Desserts can be made up to 2 days ahead. Keep, covered, in refrigerator. For a change, instead of making discs, spoon almond/chocolate mixture onto desserts just before serving.