Make the custard. Lightly beat the egg yolks and sugar in a bowl.
Stir the cornstarch into the milk. Heat, stirring, until slightly thickened.
Pour slowly into the egg-sugar mixture while whisking non-stop. You are tempering the egg yolks so they stay smooth.
Pour the mixture back into the pan. Add the cream and salt. Cook, stirring, until thick and coats the back of a spoon. That means the custard sticks to the back of a spoon and when you drag your finger through it, the pattern remains (note to self: take photos of “coats the back of a spoon” next time).
Divide the cooked custard into two portions.
Into the first portion, stir in the coffee, cocoa powder and coffee liqueur.
Into the second portion, stir in the amaretto liqueur.
Place the cookies and almonds on a chopping board. Roughly chop. I like to have small and not-so-small pieces for contrast in texture.
Now, the assembly. Take four small glasses, each with a capacity of about 1/2 cup.
Place a few teaspoonfuls of the cookie-almond mixture at the bottom.
Cover the cookie-almond mixture with about three teaspoonfuls of the coffee-flavored custard.
Add another layer of the cookie-almond mixture and top that with the almond-flavored custard.
Then, another layer of cookies and almonds followed by the coffee-flavored custard. The glasses should be almost full at this point. Drop the remaining almond-flavored custard right down the center of the top layer of coffee-flavored custard.
Sprinkle whatever remains of the cookies and almonds on top. Finally, dust lightly with cocoa powder.
Chill for at least two hours to allow the custard to set and thicken some more.