How to cook
Beat the liquid cream with a mixer until thickened. Add the mascarpone and keep beating until homogeneous.
Pour in the milk and add 1 tbsp cocoa.
Dip 12 of the biscotti in the mixture and arrange them in a layer in a cake form with adjustable walls.
Sprinkle them with the liqueur and smear generously with the cream. Do the same for the rest of the biscotti.
Smear the cake on all sides with cream. Smooth it out and sprinkle with cocoa.
Put it in the fridge for several hours to cool before serving.