Beat the butter and sugar together until creamy. Beat the egg yolks until pale, add the egg yolks to the butter mixture and continue beating until the mixture is creamy. Add the coffee slowly to this mixture, beating until all the coffee has been amalgamated. Divide the mixture into three.
On a flat tray, put a layer of 7 boudoir biscuits, dipped in brandy. Cover with one-third of the cream mixture. Sprinkle with one-third of the chopped chocolate and flaked almonds. Dip the amaretti biscuits in rum and place on top of the cream and nut layer. Put the second layer of cream mixture, sprinkle with half the remaining chocolate and nuts and top with the remaining 7 biscuits dipped in Tia Maria.
Cover the top and sides with the last portion of cream. Scatter the remaining chocolate and nuts on the top and chill for 48 hours before serving.
© 1993 Ann and Franco Taruschio. All rights reserved.