Vicenzi Amaretto Semifreddo

Beat the egg yolks with the sugar until foamy and pale-yellow. Crumble in the amaretti, 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 d’Italia macaroon and melted chocolate if desired.