Method

• 1.
  Preheat oven to 180°C. Lightly grease two 20cm square baking pans and line with baking paper.
• 2.
  For the almond sponge, place almond meal, icing sugar and a pinch of salt flakes in the bowl of a stand mixer with the paddle attachment and beat to combine. Add whole eggs and beat until pale and thick. Gently fold through cornflour and cooled melted butter until just combined.
• 3.
  In a separate bowl, whisk the egg whites until white and foamy. Sprinkle in the caster sugar and continue whisking to soft peaks. Gently fold the egg white mixture into the almond mixture. Divide batter between the prepared pans and smooth the tops. Bake for 18-20 minutes until golden and firm to touch. Cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
• 4.
  Meanwhile, to make the mascarpone cream, whisk the egg yolks and sugar in a large bowl until pale and creamy. Place the egg whites in a separate bowl and whisk to stiff peaks. Mix the mascarpone into the egg yolk mixture, then gently fold in the egg white. Set aside. Combine the coffee and amaretto in a small bowl. Set aside.
• 5.
  Slice each almond sponge into 4 long rectangles, then slice each piece in half horizontally. You should have 16 rectangles. Arrange 8 sponge slices over the base of a deep serving bowl (roughly 23cm x 10cm). Drizzle with half of the coffee mixture, spread half of mascarpone cream over the sponge, and top with half of the Vienna almonds. Repeat with remaining sponge, syrup, mascarpone cream and almonds. Chill for at least 2 hours, or for best results, overnight.
• 6.
  Dust with cocoa and top with extra chopped Vienna almonds, to serve.