Whisk the pasteurised egg whites with the granulated sugar. Separately, whisk the pasteurised yolks with the fondant icing sugar, then add the vanilla and softened Risolì margarine and continue whisking. Add the amaretto liqueur then lighten this mix by combining with the previously prepared meringue.
Bring the water to the boil, add the coffee powder and leave to infuse for around ten minutes. Filter, add the sugar and the soluble coffee granules and mix well. Set aside.
Whisk the yolks with the granulated sugar. Separately, whisk the egg whites with rest of the granulated sugar, xanthan gum and white wine vinegar. Again, separately, sift the rice flour with the rice starch. Combine the whisked yolks with the whisked whites, then gently incorporate the sifted flours with upward movements. Apply the mixture in portions to the baking tray lined with baking paper, using a pastry bag with large, smooth nozzle. Place in the oven immediately at 220°C for around 8 minutes with steam.
Cut the biscuits in half, soak them in the syrup and lay them out around the bowl, layer the centre with the cream and more soaked biscuits. Finish the top by applying the cream in small peaks using a pastry bag with smooth nozzle. Dust with cocoa and decorate with coffee beans and dark chocolate.
220° for 8 minutes
3 days at +40°C
STORAGE AT -18°C: