This dessert can be made either in a baking dish or, if you prefer, in single-portion glasses.
Ingredients
250 ml fresh liquid cream 200 g Ricotta cheese 125 g Amaretti biscuits 1 jar of White Chocolate and Almond Spread Dry cookies 2 glasses of Amaretto Disaronno liqueur
Preparation
Obtain a mixing bowl.
Pour the cream into it and whip it.
Add the previously sifted ricotta and finally the almond spread; if the latter should be slightly stiff, take a spoon and whisk vigorously until it becomes slightly more liquid and easy to blend into your mixture.
Crumble the macaroons, put some inside the cream (keep the rest for the final decoration).
Now prepare a medium-sized baking dish.
Soak the cookies inside the liqueur (be careful not to soak them too much).
Start making the states starting with the cookies.
Make 3 tiers finishing with the cream.
Decorate with the crumbled macaroons.
And you’re done!
For best performance, let the cake rest in the refrigerator for 4 hours.
If you want to get a more semi-frozen effect, you can place it in the freezer for half an hour before serving. 
