Crumble the amarettini in a bowl (take some of the crumbs aside for decoration) so that they cover the bottom about 3 to 4 cm high. Then you drizzle them with eggnog. Whip the cream until stiff and spread a layer of cream about 2-3 cm high. Layer the applesauce on top and spread another 2-3 cm high layer of cream on top. Finally, put a layer of egg liqueur on top so that the cream can no longer be seen through the liqueur.
For decoration, crumble amarettini or cocoa powder over it.
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