Torta Mattarella (Coffee and Hazelnut Tile Cake)

Method

1. Take dry biscuits and spread each with hazelnut spread to make sandwich-like biscuits.
2. Continue until all biscuits are used.
3. Line a ring mold with parchment paper and place it on a serving plate.
4. Dip each biscuit sandwich in strong coffee and arrange in the mold, cutting pieces to fill any gaps.
5. In a bowl, combine Philadelphia cream cheese, fresh cream, and icing sugar. Beat with electric beaters until the cream is firm.
6. Pour half of the cream over the biscuit layer and spread evenly.
7. Make a second layer: dip more biscuits in coffee and arrange on top of the first cream layer.
8. Pour the remaining cream over and level with a spatula.
9. Refrigerate for at least 4 hours.
10. Decorate with hazelnut spread and chopped hazelnuts.