Tortoni

Preheat the oven to low heat (110°C)

Grease a baking dish with butter or margarine and dust with flour

In a bowl, combine the egg whites, salt, and vinegar

Beat with an electric mixer at high speed until stiff peaks form

Add the granulated sugar and vanilla extract gradually, beating for 5 minutes

Place spoonfuls of meringue into the baking dish, forming small hills

Bake for about 1 hour and 15 minutes

Turn off the oven and let the meringues cool in the oven for at least 1 hour or overnight

Prepare the cake: preheat the oven to low heat (100°C)

In a saucepan, melt the butter or margarine over low heat

Remove from heat and add the shredded coconut, stirring well

Pour into a 25 cm diameter refractory mold and press firmly onto the bottom of the mold

Bake until lightly golden brown (about 15 minutes)

Remove from oven and let cool

Prepare the filling: in a small saucepan, combine the remaining granulated sugar, water, and 2 tablespoons amaretto liqueur

Bring to a boil, then reduce heat and simmer until the syrup reaches a soft ball stage

In a bowl, beat the egg whites until stiff peaks form

Gradually add the warm syrup, beating well until shiny

Mix in the whipped heavy cream and remaining amaretto liqueur, and pour over the filling

Pile half of the meringue on top of the cake

Pour the filling over the meringue

Pile the remaining meringue on top of the filling, covering it completely

Cover and refrigerate until firm, for several hours

Serves 8 to 10 people.