How to make
First, beat the liquid cream (I did it by hand with a whisk) with a mixer, starting from a lower speed and progressing to a higher one for a few min. until you get a nice cream. Add a small packet of cream cheese to it and beat until homogeneous. Leave it in the fridge for a few min. while preparing the rest.
You can find almond aperitif in almost all supermarket chains at a decent price. Pour 3/4 cup almond aperitif into a deep bowl (wide enough to allow you to dip the biscotti in it 1 by 1), then add 1-2 tsp instant coffee, dissolved beforehand in 1/2 cup cool water.
Prepare a deep container (tray or glass cook pot in my case). You can also use small glass bowls to portion it. Dip the biscotti 1 by 1 in the prepared coffee and almond aperitif mixture but keep in mind that they are quite fragile and quick to soak, so don't keep them in it too long (3-4 seconds is enough).
So, dip the biscotti 1 by 1 and arrange in the container you've picked. After you've covered the bottom with a layer of soaked biscotti, take the cream out of the fridge, cover the biscotti with it and repeat to make 2-3 layers of biscotti and cream.
Sprinkle with cocoa and powdered sugar (I sprinkled a little of the instant coffee too) at the very top, leave the cake in the fridge for a few hours and it's ready!
If you'd like it really sweet, you can add a little powdered sugar while beating the liquid cream and cream cheese.
