Summary

Ingredients

• 3 egg yolks
• 1 tablespoon sugar
• 500 g mascarpone
• 20 ml amaretto
• 1 sheet gelatine or /2 pack instant gelatine
• 250 g cream
• 150 g biscuit (s) (Amarettini)
• 1 small Glass cherry (Amarena cherries)

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Instructions

1. Mix egg yolks and sugar until creamy. Fold in the mascarpone and liqueur. Soak the gelatine in cold water, squeeze it out and dissolve it. Stir part of it into the cream in a thin stream. Then whip the cream with the remaining gelatine and fold into the cream as well.
2. Roughly crumble the amarettini (it is best to put it in a freezer bag, hold it up and hit it a few times with the rolling pin) and layer alternately with the mascarpone cream in a large glass bowl or in 4 dessert glasses. Put in the fridge for about 30 minutes, a little longer.
3. Garnish the cream with amarena cherries and some amarena juice before serving.
4. Note: You can also do this without gelatine.