Put the amarettini in a bag (hold back a few to decorate) and break them into small crumbs (with a rolling pin or empty bottle). You can also keep a little of the crumbs for decorating.
The crumbs are then placed in a bowl and drizzled with eggnog. The next layer is half of the whipped cream, then the applesauce and then the rest of the cream. On top of that you add egg liqueur with a tablespoon, something so much that the cream can no longer be seen. Then add crumbs or whole amarettini and put them in the fridge.
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