Soften gelatin in cold water.
Separate the eggs. Mix egg yolks with 6 tbsp. hot water until fluffy and add at the same time sugar.
Stir in cinnamon, amaretto and lemon juice.
Squash gelatin, dissolve over low heat and stir in the egg yolk mixture and put in refrigerator.
When the mixture begins to thicken, beat the egg whites until stiff and fold into the egg yolk mixture.
Then the whipped cream.
Put cream into glasses and put them into refrigerator at least 2 hours.

Before serving, sprinkle with the Amarettini crumbs.