Amaretto Cream with Mascarpone

For the amaretto cream, whip with mascarpone, yolks and sugar until thick and creamy. Fold in the mascarpone and add the liqueur. Soak gelatine according to package instructions, dissolve and fold into the cream. Crumble the amarettini slightly, alternate with the cream in a large glass bowl or in four glasses and chill for a short time. Serve the amaretto cream garnished with Amarena cherries and a little juice.

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