Mix all of the ingredients together with the melted butter (except for the coffee liquor) and press onto a piece of quality baking paper. Bake at 175 C/350 F for 10-14 minutes or until slightly browned. Break the cake crumble up slightly and allow to cool. Larger pieces of cake crumb are fine.
Place the cake crumb in a small mixing bowl and drizzle with 1.5-2 tablespoons of Sugar Free Coffee Liquor. Mix gently to coat the cake crumbs.
Place 1 heaped tablespoon of cake crumble mix evenly in the bottom of 4 small dessert serving dishes/pots- measuring approximately 6 cm x 7 cm/2.5" x 3".
To Make The Tiramisu Cream Mix
Add the marscapone, cream, vanilla extract, sweetener and coffee liquor to a mixing bowl. Whip until it is thick and creamy.
Place mix into a piping bag and pipe a layer of the cream mixture on top of the cake crumb in the 4 bowls.
Top each serving with another heaped tablespoon of cake crumb on top of the cream mixture, and pipe another layer of cream mixture on top. Smooth out the top, cover with cling wrap and refrigerate for at least 1 hour.
To serve, sprinkle the individual pots with a liberal dusting of cocoa powder. You can also add some grated chocolate or chopped coffee beans as a decorative touch.