Whip the cream to stiff peaks and put it in the fridge. Beat the egg yolks with the sugar until pale and frothy. Beat the egg whites until stiff and add them to the yolks and sugar, mixing well. Now incorporate the whipped cream, folding it in gradually so that the mixture remains light. Chop the Cantucci finely, dampen them with the Vin Santo and create a layer in the bottom of the ramekins, pressing it down firmly. Pour in some of the creamy mixture, then add a layer of Cantucci and another layer of the cream. Finish of with the Cantucci. Cover the ramekins with kitchen foil and put them in the freezer for at least 5 hours. In the meanwhile prepare the sauce by bringing the Vin Santo to the boil with the cornflour, previously dissolved in a spoonful of cold water. Take the ramekins out of the freezer 10 minutes before serving, then turn each one out onto a plate and serve with the sauce. 

A tip: to whip the cream it should be nice and cold, as should the bowl and whisks of the mixer (cool them in the fridge for at least an hour).