In a bowl of your electric mixer whip up the Egg (2) until stiff peaks form.
In a separate bowl whisk egg yolks, Granulated Sugar (80 gram), and Orgeat Almond Syrup (3 tablespoon) until light in color and foamy.
Add in the Mascarpone Cheese (200 gram) and keep whipping until you get a smooth cream.
Using a spoon gently fold in the egg whites.
Dip 6 Ladyfingers (12) into strong Espresso (as needed), a few seconds on each side. Lay them at the bottom of a glass container. Add in some Almonds (as needed). Cover with half of the cream. Repeat with one more layer of ladyfingers and crushed almonds.
Finish it off with the remaining cream, more Dark Cocoa Powder (as needed), and a dusting of Almonds (as needed). Store it in your fridge for 3-4 hours before serving it.