In a bowl put the cleaned and sliced ​​fruit. Marinated with 2 tbsp amaretto. Was added and the lemon juice - in order to preserve the color of the fruit. In a deep bowl is broken sugar and yolks separated to graying. Add the mascarpone and mix. Add cream, liqueur and two broken foam egg whites. Mix everything very well and leave for 24 hours in the refrigerator. biscotti is immersed in a mixture of pineapple juice and 30 ml amaretto. Then half rank in a deep dish and pour half the fruit. On fruit pour half cream. Put the remaining ladyfingers, followed by fruits and the rest of the cream. Dessert is nice to stand for some time in the refrigerator to mix flavors. Frutamisuto is served with grated chocolate.