Beat the cream with the cream stiffener until stiff. Put the yogurt in a bowl and carefully fold in the cream. Now stir in half of the vanilla sugar, coconut syrup and desiccated coconut into the cream. If necessary, chill the cream a little.
Put the fruits you want in a container and use the hand blender to chop them into a mousse. It doesn`t matter whether the fruit is fresh, frozen, canned or in a glass. Stir in the other half of the vanilla sugar. If you like chunks, you can add some chopped fruit to the mousse afterwards. If the fruit is too sour, sweeten it with a little sugar, depending on your taste.
Glasses with a large opening are well suited, e.g., Whiskey glasses. Basically, however, every container from 200ml is suitable for dessert. Pour 1 tablespoon of fruit mousse into the glass, then crumble 7 amarettini on top. Now layer 2-3 tablespoons of the cream on top. This is followed by another 2-3 tablespoons of fruit mousse, then another 7 crumbled Amarettini and another 2-3 tablespoons of cream. Put 2-3 tablespoons of the fruit mousse on top.
To decorate, put a teaspoon of cream in the middle and decorate with a whole amarettini. If you like, you can sprinkle some desiccated coconut on top. You can also drizzle a few drops of amaretto over the amarettini.
Chill the dessert in the refrigerator or serve immediately. If the dessert is chilled too long, the amarettini will soften. 30-60 minutes of cooling are therefore ideal.
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