Put the Amarenas in a pan with the sugar and cook for 5 minutes.Take off the heat and liquidize the Amarenas in the blender, and then add the gelatin after softening it in cold water and then squeezing out the excess water. Sieve the mixture and add the milk and yogurt. In a separate bowl, whip the cream before folding it carefully into the mixture so it doesn’t lose its volume. Pour the mixture into the mold and leave in the refrigerator to set for at least 6 hours. Turn out the Bavarian cream onto a plate and decorate it with Fabbri Amarena syrup.
Recipe by ROBERTA