Beat the double cream, add 1 tbsp. powdered sugar and continue beating until the whipped cream forms peaks. Mix ricotta with 3 tbsp. sugar and Amaretto until smooth, stir in whipped cream and peaches and almond kernels. Fill into a piping bag – largest nozzle with smooth opening – or possibly take a long ice cream scoop and fill the cream into the rolls.
Dab the ends into the liquid chocolate and refrigerate the rolls until the chocolate is firm.
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