Hazelnut Ripple Log - cooking recipe

Ingredients

2 cup heavy cream
1 tbsp cocoa powder
1 tbsp powdered sugar
1 oz roasted hazelnuts, finely chopped, plus extra to decorate
1 x 14 oz can pitted black cherries in syrup, drained, syrup reserved
1/4 cup marsala wine
8.75 oz chocolate cookies
None None Dark chocolate curls, to decorate

Preparation

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