Vicenzi Amaretto Semifreddo

1 pack of Amaretti  macaroons (7 oz)

5 eggs, separated

6 ½ tbsps sugar

1 ¾ cups fresh whipping cream

4 Amarettini macaroons

Beat the egg yolks with the sugar until foamy and pale-yellow. Crumble in the amaretti biscuits, reserving a few whole, and stir. Whip the cream and fold it into the amaretti mixture. Beat the egg whites to soft peaks and fold into the mixture. Add some of the reserved whole amaretti and some chocolate shavings if desired. Transfer to a mould and freeze for 7-8 hours. Unmold and serve, decorated with one Amarettino  macaroon and melted chocolate if desired.