Whipped tiramisu cream

Put the whipping cream, egg yolks and sugar in a saucepan and whisk well.

Cook on low heat to 82-84 C, stirring constantly in the center and at the sides and checking with a thermometer, so the custard thickens without curdling.

Take it off the heat at 82 C and keep stirring, since the hot pot keeps cooking it.

Add the gelatin mass and mix; the hot custard melts it, no need to melt it first.

In a jug combine the cold mascarpone and the amaretto; pour the hot custard over and blend several minutes until fully combined, emulsified and liquid like water.

Pour into a clean mixing bowl, cover with plastic wrap touching the surface and refrigerate at least six hours, until set and jelly-like.

Whip on medium speed with a whisk four to five minutes, until thick, increased in volume, soft and smooth enough to pipe.