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1
Heat oven to 180 cup (350 F).
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2
Line base of 35x25cm swiss roll tin with non stick baking parchment.
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3
Whisk egg whites with salt until they form soft peaks.
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4
Gradually add half the sugar, whisking well as you do it, until mixture is stiff.
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5
Gently fold in remaining sugar, vanilla, cornflour and vinegar until everything is well combined.
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6
Try not to remove the air you've beaten in.
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7
Spread the meringue mixture evenly over the parchment, then scatter crumbled amaretti over it.
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8
Put in oven, turn heat down to 150 cup (300 F) and cook for 35 minutes until meringue is set and starting to colour at the edges.
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9
Amaretti crumbs should be golden brown.
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10
Leave to cool for 10 minutes then turn out, amaretti side down, onto baking parchment (leaving lining paper intact).
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11
Leave to cool before carefully peeling off lining.
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12
Put the chocolate in a heat proof bowl and melt over saucepan of water.
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13
Stir until smooth and remove from heat.
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14
Leave to cool until still liquid but barely warm.
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15
Divide cream between 2 bowls.
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16
Whip the cream in the first bowl until it starts to hold shape, then quickly fold in 23 of chocolate.
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17
Take second bowl and add orange zest, juice and 1tbsp icing sugar.
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18
Whisk to soft soft peaks.
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19
Spread chocolate cream over meringue, leaving gap of 3cm at each end and 2cm around edges.
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20
Spread orange cream on top.
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21
Use spoon to zig-zag half remaining chocolate over top.
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22
Starting at one end, roll the meringue tightly, using the paper to help.
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23
Dust lightly with icing sugar and drizzle lengthways with the rest of the chocolate.
