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For the meringues: Preheat the oven to 200 to 250 degrees fahrenheit.
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Line a baking sheet with parchment.
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In a large bowl, beat the egg whites with an electric mixer until frothy.
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Add the cream of tartar and continue beating until soft peaks form.
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Lower the speed and gradually beat in the sugar.
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Add the amaretto and vinegar and beat at medium speed until stiff, glossy peaks form, about 8 minutes longer.
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Using a large kitchen spoon and your barely damp fingers, shape the meringue into twelve 4x3-inch ovals on the parchment-lined baking sheet.
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Place on the lowest rack in the oven and bake for about 45 minutes, until golden brown.
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Cool on wire racks.
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Store in a tightly closed plastic container at room temperature.
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For the Genovese Butter Cake: Preheat the oven to 350 degrees fahrenheit.
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Butter and flour an 8-inch springform pan.
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In a large metal bowl, beat the eggs, yolks and sugar with an electric mixer on high speed until tripled in volume, about 7 minutes.
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Place the bowl over a saucepan of water, bring the water to a simmer, and whisk for 1 to 2 minutes to warm the eggs slightly.
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Remove from the heat.
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Sift the flour and baking powder together and fold into the egg mixture.
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Transer one-eighth of the batter to a small bowl and whisk the melted butter into it.
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Pour the cake batter into the prepared cake pan.
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Bake for 1 to 1 1/4 hours, or until a wooden skewer inserted into the center comes out clean.
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Remove from the oven and cool completely on a wire rack.
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(The cake can be made a day ahead if tightly wrapped in plastic.)
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For the Zabaglione Filling: Make a water bath by filling a large deep pot half-full with water.
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Combine the yolks, cream sherry, sugar and orange zest in a large bowl (preferably copper, to get more volume).
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Place the bowl over the water and, while whisking the eggs vigorously, bring the water to a simmer over medium-low heat.
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Continue whisking for about 5 minutes, or until the mixture thickens and is light and fluffy.
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Remove the bowl from the heat and let cool.
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(Leave the water bath over low heat.)
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Place the gelatin sheet, if using, in cold water to soften.
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When soft, squeeze out the excess water, then whisk into the egg mixture.
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Or, for powdered gelatin, put 2 tablespoons cold water in a small dish and sprinkle the gelatin over the water.
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Let stand for 1 minute to soften, then whisk into the egg mixture.
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Return the bowl of egg mixture to the simmering water bath and whisk constantly over medium-low heat until the gelatin is fully dissolved, about 2 minutes.
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Be careful not to overcook the eggs, as they may curdle, and make sure when whisking to bring all of the mixture up from the bottom of the bowl.
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Refrigerate until cold, whisking occasionally, then fold in the whipped cream.
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For the Cream Frosting: In a medium bowl whip the cream with the sugar, vanilla, and brandy to stiff peaks.
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Set aside in the refrigerator.
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For the Simple Syrup: Over medium heat, dissolve the sugar in 1/4 cup water and the sherry.
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To Assemble: Place the cake on a cake stand.
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With a long sharp knife, trim off the very top (about 1/8 inch) of the cake.
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To slice the cake into 3 equal rounds, score 2 evenly spaced lines all around the sides of the cake.
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Cut into the score lines about 1 inch deep all the way around the cake, then make a clean cut all the way through the cake to separate it into three layers.
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With a very sharp knife, trim off the outer brown edges of each layer.
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Place the top layer of cake on a flat serving plate.
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Place the cake ring around the cake.
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Dip a pastry brush into the simple syrup and brush it generously onto the cake layer to moisten it.
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Spread about half of the zabaglione on top.
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Add the next layer of cake, brush with the syrup, and top with the remaining syrup and refrigerate for at least 30 minutes, or overnight, to set.
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Remove the ring from the cake.
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Frost the whole cake with the cream frosting, spreading it very evenly and smoothly.
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(Use a cake comb if you have one.)
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Sprinkle the amaretti crumbs on top.
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Dust the tops of the meringues with cocoa, then press them lengthwise into the sides of the cake, spacing them evenly.
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Serve immediately, or refrigerate until ready to serve, or overnight.
