Hazelnut Ripple Log

1. 1

   Using an electric mixer, beat 3/4 cup cream with cocoa powder and half the sugar in a small bowl until soft peaks form. Stir in hazelnuts.

2. 2

   Reserve 10 cherries for garnish; chop remaining cherries finely. Stir chopped cherries into cream mixture. Stir marsala into reserved cherry syrup.

3. 3

   Working with one cookie at a time, dip into cherry syrup and spread with a heaped tablespoon of cream mixture. Sandwich with a second syrup-dipped biscuit; stand sandwich upright on a serving platter. Continue with remaining cookies to make a log. Cover; chill log for 6 hours or overnight.

4. 4

   Using an electric mixer, beat remaining cream and sugar in a small bowl until firm peaks form. Spread cream over top and sides of log. Sprinkle with chocolate curls, extra hazelnuts and reserved cherries. Cut into thick slices to serve.

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