Beat the liquid cream with the sugar, then add the mascarpone and Amaretto.
Make a cup of coffee and leave to cool until almost cold.
Dip each biscotti for an instant in the coffee and arrange in a suitable container, then cream and biscotti again until out of ingredients. Finish off with cream at the top.
Sprinkle cocoa and decorate.
Leave the cake for a few hours in the fridge to harden.