Whip the cream and the sugar and add the Amarena syrup.
Place the Babas on a grid and eliminate the excess rum by squeezing them gently. Glaze the surface of the Babas with a brush of Top Gelée and slice them vertically so that they open like a book. Arrange the Babas on a serving plate and fill them with the cream using a sac-à-poche. Garnish the plate with a bouquet of fresh fruit, half-candied lemon zest and Fabbri Amarena cherries.