|Sweet butter||4 Tablespoon|
|Granulated sugar||1 Cup (16 tbs)|
|Unflavored gelatin||1 1⁄2 Teaspoon|
|Amaretti||3⁄4 Cup (12 tbs), crushed (Tiny Macaroons)|
|Amaretto liqueur||1 1⁄2 Tablespoon|
|Heavy cream||1 1⁄2 Cup (24 tbs), chilled|
Melt butter in top part of a double boiler over simmering water.
In a bowl, beat eggs with sugar and add gelatin.
Add to melted butter and cook, stirring constantly, until thickened, 6 to 8 minutes.
Remove from heat.
Add 1/2 cup of the crushed amaretti and the Amaretto.
Cool, then refrigerate until mixture just begins to set.
Whip cream to soft peaks.
Gently fold into Amaretto mixture.
Spoon into 8 to 10 individual serving glasses or a serving bowl.
Chill until set, about 4 hours.