For the egg liqueur biscotti cream, mix the mascarpone with vanilla sugar and egg liqueur for 3 minutes with a hand mixer until thick and creamy.
Whip the cream until stiff and fold in. Quarter the biscuits, put them in a bowl and pour the egg liqueur over them.
Pour the cream alternately with the soaked biscotti into dessert bowls and refrigerate for about 10 minutes. Garnish the egg liqueur sponge cream with whipped cream rosettes.
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