Step 1

Grease a 7cm-deep, 12cm x 20.5cm (base) loaf pan. Line base and sides with baking paper, extending paper 4cm on all sides.

Step 2

Using an electric mixer, beat eggs and sugar together for 5 minutes or until thick and creamy. Wash and dry beaters. Beat cream, hazelnut spread and cocoa in a separate bowl until soft peaks form.

Step 3

Fold cream mixture into egg mixture. Pour mixture into prepared pan. Sprinkle evenly with biscotti. Cover surface with plastic wrap then foil. Freeze overnight. Turn out onto a plate. Top with hazelnuts and chocolate curls. Serve.