In a medium mixing bowl, combine iced coffee and kahula.
In a separate mixing bowl, beat whipped cream with almond extract and powdered sugar until stiff peaks form.
Fold in mascarpone cheese.
One by one, dip half of the lady fingers into the boozy iced coffee.
Arrange the first half of the lady fingers in a 8"x8" baking dish. You may have to break a few into pieces to fit.
Spread half of the cream/mascarpone mixture over soaked lady fingers.
Sprinkle cocoa powder over cream.
Refrigerate at least 8 hours before serving. I usually make this the night ahead.
Shave chocolate over tiramisu, top with additional whipped cream if desired. Enjoy!
For whipped topping:
With whisk, beat pudding mix and coffee creamer until thickened and combined - about 2 minutes.
Fold in whipped topping.
Refrigerate for at least half an hour before serving.