How to make
Beat the cooled confectionery cream with a mixer and set aside 4-5 tbsp of it to garnish the prepared cakes later. Put it in the fridge.
In a separate container, mix together 2/5 cup (100 g) chocolate spread and 1 2/3 tbsp (25 g) butter. Melt it in a water bath or microwave. Stir the melted chocolate and butter until slightly cooled.
To the greater part of the confectionery cream, add the melted chocolate and butter. Stir with a mixer until homogeneous.
Prepare 2-3 bowls, in which you'll be making the cakes. Arrange biscotti pieces (cut into halves) inside along the walls after dipping each one lightly in the prepared instant coffee. Put coffee-soaked biscotti pieces along the bottoms of the bowls as well. Then pour 1-2 tbsp of the chocolate confectionery cream, arrange a layer of biscotti and so on till the end - you have to finish off with biscotti. Each biscotti needs to be soaked in coffee.
Put thus prepared cakes in the fridge. Before serving, invert them onto plates (to make it easier to separate them from the bowls, you can slide a sharp knife between the biscotti and sides of the bowls).
Garnish the cakes with the set aside confectionery cream and decorate with sugar sprinkles and figurines.
