Beat 3 egg yolks in a bowl until thick and pale (about 2 minutes). Gradually add 3 tablespoons sugar while beating until no sugar crystals remain. Stir in 3 tablespoons amaretto, then fold in 250 g mascarpone until fully combined.
Place a couple of amaretti biscuits in the bottom of a glass bowl and spread half the mascarpone cream over them.
Layer more amaretti biscuits over the cream and spread the remaining cream on top.
Decorate the surface with the remaining amaretti biscuits.
Refrigerate for about 1 hour. Do not refrigerate longer than 1 hour or the biscuits will become too soggy.
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