Line the base of a springform cake tin with baking paper and arrange the sponge fingers around the edge. Brush them lightly with some amarena syrup diluted in water. Melt the white chocolate using a bain-marie, and if necessary add a spoonful of cream. Whip the chilled cream. In a separate bowl, beat the egg whites with the sugar until stiff. Fold the beaten egg whites into the whipped cream, and then divide the mixture into 3 bowls. In the first bowl, add a couple of spoonfuls of amarena syrup and some amarenas to the cream. In the second bowl add the chilled melted chocolate, keeping some to one side. In the third bowl, add a small packet of crushed sponge fingers, soaked in the amarena and water mixture. Now put the dessert together: first pour in the gelato with the crushed sponge fingers, to make the biscuit base. Then add the amarena gelato and smooth the mixture to make sure it’s even. Add afew spoonfuls of white chocolate and amarena syrup. I also added some finely chopped pistachio nuts, but you can also do without them if you prefer… Then add the white chocolate gelato. Make sure the surface is even and then put the dessert in the freezer for 12 hours. When it’s ready, open the springform cake tin and put the gelato cake on a serving plate. Soak a sheet of gelatin in water for 5 minutes, and then squeeze out the excess water and dissolve the gelatin in 4 spoonfuls of amarena syrup. Now you can decorate the dessert. Use a teaspoon to draw concentric circles of the gelatin and syrup mixture on top of the dessert. Then use a toothpick to drag the mixture in lines from the outside towards the center, to look like sunrays or a spider’s web. Make sure you wipe the toothpick clean after each line. Complete with a few swirls of cream and some amarenas cut in half.
Recipe by Grace90