First, make the cream: Whip the heavy cream with the powdered sugar until stiff peaks form, then refrigerate.

Place the mascarpone in a bowl and stir with a spoon until it softens slightly.

Put the egg yolks in a tall blender container.

In a small saucepan, combine the granulated sugar and water. Bring to a boil, stirring constantly with a whisk, until lots of white bubbles form on the surface.

Remove from heat and pour the syrup over the egg yolks. Blend until the mixture becomes very pale and creamy.

Gradually fold the whipped egg yolks into the mascarpone, mixing a little at a time.

Gently fold in the cold whipped cream.

Assemble the dessert in glass jars, alternating layers of amaretti cookies and mascarpone cream up to the top.

Refrigerate for at least 2 hours before serving.
Tip: You can also freeze these desserts. Thaw in the refrigerator before serving.