Prepare the creamy mixture: separate the egg yolks from the whites. Beat the whites until stiff. In another bowl, whip the cream and put to one side. In another bowl, beat the egg yolks with the sugar until the mixture is foamy, and then gradually stir in the mascarpone, taking care to avoid lumps. Gently fold in the beaten egg whites, and then fold in the whipped cream. Then you can put the dessert together: mix some water with the amarena syrup, soak the sponge fingers in the syrup and make a layer of sponge fingers in a dish. Pour half of the creamy mixture on top, smooth the mixture, cover with Fabbri amarenas and syrup (as many as you want). Repeat the procedure with another layer of sponge fingers soaked in amarena syrup, followed by another layer of the creamy mixture. Finish by decorating with amarenas and syrup. You can sprinkle desiccated coconut on the top if you want.
Recipe by kikkiela