Summary

Ingredients

• 125 g amarettini, plus a few more to decorate
• 4 sheets gelatin
• 12 g cream stabilizer
• 400 g cream
• 40 grams sugar
• 125 g mascarpone

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Instructions

1. Grind the Amarettini very finely in the food processor. Soak the gelatine in cold water. Beat 300 g or ¾ of the cream with the cream stiffener until stiff.
2. Heat the rest of the cream with the sugar in a saucepan. Dissolve the squeezed gelatine sheets in it. Stir mascarpone and amarettini into the still warm liquid. Refrigerate. As soon as the mixture begins to gel, fold in the whipped cream.
3. Spread on dessert bowls or rings and let set in the refrigerator for at least 3 hours. Decorate as you wish.