Melt the butter. Put 75 g amaretti and lady fingers in a freezer bag and roll over with a cake roll until they are relatively fine. Add the crumbs to the butter, mix and press flat on the bottom of a springform pan (26 cm Ø). Refrigerate the base. Mix eggs, egg yolk and sugar and whip until thick and creamy for about 5 minutes on a hot water bath. Stir mascarpone and liqueur until smooth.
Slowly stir in the egg mixture and whisk cold with the whisk of the hand mixer. Whip cream until stiff and fold in. Crumble 35 g Amarettini. Sort the raspberries. Puree 100 g raspberries and pass through a sieve. Spread the cream in 3 bowls. Freeze 1 part and mix about 1 x per hour. Mix 1 part with the raspberry puree and mix 1 part with crumbled amarettinis and chocolate chips. Put the raspberry cream and amaretti cream into the springform pan by the spoonful and use a spoonful to draw streaks through the cream. Freeze the cake. As soon as the previously frozen cream is firm enough to form half balls with an ice cream scoop, shape them and place them around and in the middle of the cake. Let the cake freeze for about 5 hours.
Freeze 1 part and mix about 1 x per hour. Mix 1 part with the raspberry puree and mix 1 part with crumbled amarettinis and chocolate chips. Put the raspberry cream and amaretti cream into the springform pan by the spoonful and use a spoonful to draw streaks through the cream. Freeze the cake. As soon as the previously frozen cream is firm enough to form half balls with an ice cream scoop, shape them and place them around and in the middle of the cake. Let the cake freeze for about 5 hours. Crumble 3 amarettinis before serving. Decorate the cake with 30 g raspberries, whole and crumbled amarettinis and 1 tablespoon of chocolate chips
waiting time approx. 6 hours