Whip the cream with the sugar and vanilla essence to stif peaks.
Using a fork wish the mascarpone until smooth and fold the cream in.
Add the Dutch eggnog to taste. I used roughly 200 ml for the best taste but add more or less depending on your preference.
Dip the amaretti cookies in the coffee and put them in the bottom of an oven dish or serving bowl. If the cookies are too big break them up as needed. Grate some of the white chocolate over the cookies. Add one layer of the mascarpone mixture on top of the cookies and repeat this once.
End with a layer of mascarpone (You can use a piping bag if you want) and put in the fridge for at least 4 hrs or preferably overnight.
Before serving grate some white chocolate over the top and drizzle some of the eggnog over it.