Beat the 5 egg yolks with the sugar until frothy.
Add 200 g of coarsely crumbled amaretti.
Whip the cream and the egg whites to form stiff peaks and add them to the mixture, folding them in from the bottom to the top with a spatula.
Line the mould with cling film and pour in the mixture.
Freeze for at least 6 hours.
Once this time has elapsed, turn the semifreddo out onto a serving plate, remove the cling film and garnish with Fabbri Kroccant, previously heated in a bain-marie.
Cut the semifreddo into slices of 1 to 2 cm thick and serve immediately.