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Make 2 mugs of coffee (1 TBSP per mug); beat the sugar and margarine until white;
add the cocoa, 1 tin of cream and the brandy and beat for a couple of minutes until the
mixture is well-amalgamated; dip (one by one) the biscuits in the coffee and layer the
bottom of the foil container; cover with a thin layer of mixture; repeat until the mixture
finishes; finish off with a layer of biscuits; chill for a few hours; spread the remaining tin
of cream on the surface and cover with hazelnuts; chill again.
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