1. Pour the egg yolks and sugar in a large bowl. Using an electric beater, mix at high speed for 4 minutes, or until mixture is light and foamy. Incorporate mascarpone and chocolate-hazelnut spread. Beat for 1-2 minute(s) or until smooth and homogenous consistency.
2. In another bowl, with the electric beater, beat the egg whites at high speed in snow until firm peaks form, 4-5 minutes. One step at a time, gently incorporate the egg whites into the mascarpone mixture using a spatula, avoiding too much stirring. Reserve the preparation in the fridge.
3. Preparing a 10x12in (25x30cm) rectangular dish. Mix coffee and hazelnut liqueur in a bowl. One by one, dip cookies in coffee mixture and spread them in the bottom of the dish. When the bottom of the dish is filled with a layer of biscuits, using a spatula spread half of the mascarpone mixture over it. Repeat with another layer of dipped biscuits and the rest of the mascarpone preparation (there will be too many biscuits). Sprinkle cocoa tiramisu on top with a sieve. Cover the plate with plastic film and refrigerate for at least 12 hours. Time to serve, top the tiramisu with toasted hazelnuts.
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