Start by making 20 crêpes. Try to make them as thin as possible. Set them aside wrapped in a clean kitchen towel so they don't dry out.

Whip the coffee ganache that you prepared the day before.

Beat the egg yolks with the sugar. Add the mascarpone, then fold in the heavy cream whipped to stiff peaks.

Place the first crêpe on a serving plate and spread with coffee cream. Add a second crêpe and cover with mascarpone cream. Continue alternating layers until you run out of coffee cream. Every 4 crêpes, brush lightly with almond extract—don't use too much, as the flavor is strong.