How to make
Put 6 tablespoons sugar and two packets of cream in 2 cups (500 ml) milk and prepare according to the directions on the packet. Mix the finished cream with the mascarpone.
Brew a pot of coffee, strain it into a bowl, sweeten with 3 tablespoons of sugar and add 3 1/3 tbsp (50 ml) of Amaretto.
In a cake tray, place a cake ring that you've wrapped in foil. At the bottom, arrange biscotti dipped in coffee. Add 1/3 of the cream. Add a layer of biscuits, also soaked with coffee. Apply 1 cup (250 g) of chocolate spread that you've melted in a water bath, to make the chocolate easier to spread.
Add the other part of the cream. Add another layer of soaked in coffee biscuits and end with the third part of the cream. Smooth the cake out with a spatula and place in a refrigerator to harden for 12 hours.
Release the cake from the ring and sprinkle it with liquid chocolate that you've melted in a water bath. Make thin strips using a fork.
