Blend the egg yolks with the sugar in a bain-marie, remove from the heat and continue stirring until the mixture cools. Line a small loaf tin with plastic wrap and place the corn flakes on the bottom. Beat the egg whites until firm. Add the mascarpone to the eggs and continue beating the mixture. Pour in the teaspoons of Fabbri amarenas, with just the amarenas at first and then a further 5 teaspoons of syrup. Add the egg whites, stirring from the bottom towards the middle. Pour the mixture into the loaf tin and cover the mixture with more corn flakes. Leave in the freezer for at least 4 hours. Remove from the loaf tin and put some more corn flakes on the sides, before placing in the freezer again. When it has set, decorate with some Fabbri amarenas and a bit of amarena syrup.
Recipe by lulli