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Combine soft butter and powdered sugar using a paddle or whisk attachment. Add almond flour and mix.
Add half the regular flour and half the eggs, mix. Add the remaining eggs and flour, gently combine.
Wrap in plastic wrap in a thin layer and chill. Bake at 175°C until golden, breaking the dough into small pieces first.
In a blender, add pieces of shortcrust dough and almond flakes, grind to fine crumbs.
Add chopped hazelnuts, sugar, and melted butter. Mix thoroughly.
Line the bottom of a ring mold with foil and the sides with acetate sheet, then press the base mixture tightly.
Place mascarpone, sugar, Baileys, and vanilla extract in a mixer bowl and gently mix until smooth.
Add cream and whisk to thick consistency or whip separately and fold in gently.
Spread half the cheese mixture over the base. Soak Savoiardi in coffee and liqueur and place the biscuit layer.
Spread the remaining cheese mixture on top, smooth evenly, and refrigerate overnight to set.
Decorate with whipped cream and cocoa.