Cut four eight-and-a-half-inch circles from Gefen Parchment Paper (a medium size Corelle plate is a good guide).

Toast almonds at 350 degrees Fahrenheit for seven to 10 minutes, mixing frequently.

Beat egg whites until stiff, gradually adding sugar. Reduce speed and add almonds.

Prepare two cookie sheets. Place two paper circles onto each. Spread one-fourth of meringue onto each circle. Bake at 250 degrees Fahrenheit for one hour and 15 minutes.

In a two-quart pot, combine baking chocolate, margarine, sugars, coffee, and water. Cook over low heat, stirring constantly until mixture is very smooth.

In a mixer, beat eggs very well. Slowly fold cooked chocolate mixture to beaten eggs. Set aside.

Beat whip topping with confectioners’ sugar. Add to a pastry bag and set aside.

Remove meringue layers from paper. Onto each meringue, spread melted truffle chocolate, then chocolate cream. Refrigerate for 30 minutes.

Using a star tip, pipe stars of whipped cream onto all four layers.

Stack meringue layers and decorate with grated chocolate curls. Serve chilled.