How to make
In a deep bowl, mix all of the ingredients for the cream and beat with a mixer or hand blender until you get a fluffy and smooth cream.
Syrup half the biscotti and arrange them tightly along the bottom of a cake form. Smear them with cream and arrange a 2nd layer of syruped biscotti.
Finish off with the rest of the cream. Sprinkle with cocoa and almonds.
Put the cake to harden for 1-2 hours in the fridge or serve immediately.
Right prior to serving, decorate it with Raffaello bonbons.
Note: You can substitute the mascarpone with 3 1/5 cups (750 g) cottage cheese.
