Heat the milk at 60 degrees. Add Pannamousse to rehydrate. Add the Amaretto Delipaste, then add the cream and mix.
Assembling the cake
Pour the Amaretto Panna cotta into the glass and let cool at 4-5 degrees. Compose in layers: almond streusel, almond biscuit, amaretto panna cotta, almond biscuit and Gourmet Sauce Top Chocolate. Garnish with meringues and sugar decorations.