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1
Lightly grease a 6-cup loaf pan.
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2
Line the pan with two pieces of overlapping plastic wrap, allowing the excess to hang over the edges of the pan.
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3
FOR THE CREAM:
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4
In a bowl, combine the cream, espresso powder, and sugar, Whisk until the cream holds firm peaks.
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5
Spoon about two-thirds of the whipped cream into the prepared pan.
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6
Tap the pan firmly on the counter to even the cream and eliminate any air bubbles.
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7
FOR THE COOKIES:.
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8
Starting at a short side of the pan, arrange 11 cookies in the cream, standing them on their edge in a row like dominoes.
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9
Gently squeeze the cookies together as you go.
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10
Do the same with a second row of cookies, slightly overlapping the cookies from the second row with the cookies in the first row.
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11
Continue with two more rows for a total of four rows.
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12
Press down on the cookies gently.
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13
Cover them with the remaining cream.
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14
Smooth the cream with a spatula, gently pressing to make sure any gaps between the cookies are filled.
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15
Tap the pan on the counter several times to eliminate any air pockets.
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16
TO SERVE:.
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17
Cover the cake with the excess plastic wrap and refrigerate at least 24 hours, preferably 2 days.
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18
When ready to serve, peel the plastic wrap from the top and gently tug on the plastic to loosen the cake from the sides of the pan, Set a cutting board on top of the pan and invert the cake onto the board.
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19
Lift the pan off and gently peel away the plastic wrap.
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20
Mix the hazelnuts with the cookie crumbs and sprinkle over the top of the cake.
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21
Slice carefully with a warm knife.
