Boil the honey for 5 minutes on a low flame. Add the Fabbri Amarena syrup, the red wine, the juice and rind of the orange and a bit of cinnamon. Reduce the liquid by 2/3 and add 4 sheets of gelatine which you have previously softened in water and ice. Leave to cool. Whip the cream and blend it with the wine reduction. In a bain marie on a high flame, start beating the eggs together with the melted sugar syrup. Beat the eggs and leave to cool. Then mix with the mascarpone and remaining 2 sheets of previously melted gelatine. Line a mould with film and alternate the two mixtures, putting the amarenas in the middle of the terrine. Leave in the freezer for at least 6 – 8 hours. Cut into slices and serve with orange sauce.