In large bowl, beat together mascarpone and sugar until smooth, about 3 minutes. Beat in coffee liqueur.
In small bowl, beat heavy cream until stiff peaks form. Fold into mascarpone mixture.
Arrange 12 ladyfingers in bottom of 8 x 8 x 2-inch square baking dish, opening up some of the fingers to cover bottom. Brush with half the coffee. Spread half of mascarpone mixture over top. Sift half of cocoa powder over top; sprinkle with half of shaved chocolate. Repeat layering. Cover and refrigerate 4 to 6 hours or overnight.
To serve, garnish with toasted almonds. Makes 8 servings.