Step 1

Soak the isinglass in cold water. Heat the milk without allowing it to boil. In a bowl, mix the egg yolks with the sugar and 8 crumbled amaretto cookies. Drizzle the warm milk over this, then heat the mixture over the lowest possible heat, heating it to 175°F (it must not boil), then add the softened isinglass and let it cool until it begins to thicken, then fold in 1 3/4 cups whipped cream.

Step 2

Meanwhile, chop the chocolate and place it in a small saucepan with 2/3 cup cold water, 4 tablespoons Grand Marnier and the grated rind of 1 orange and simmer this mixture until creamy.

Step 3

Place a ladyfinger in the bottom of each cup, then spread the chocolate mixture over them and let them cool to room temperature. Pour the Bavarian cream over each one.

Step 4

Put the trifles in the refrigerator and, at serving time, garnish them with dollops of the remaining whipped cream and some amaretto cookies.