For the sponge base: preheat the oven to 180 °C (convetion oven).
For the sponge base: preheat the oven to 180 °C (convetion oven).
Whisk the egg whites with the sugar and salt until stiff.
Fold in the egg yolks. Sift in the flour mix well.
Line a baking sheet with baking paper and pour the mixture approx. 1 cm deep onto the baking tray.
Bake for approx. 10 minutes in the hot oven.
For the filling: whisk the cold QimiQ Whip until completely smooth, ensuring that the mixture is completely incorporated (especially the bottom and sides of bowl).
Add the mascarpone, instant coffee powder, sugar, milk and Amaretto and continue to whip until the required volume has been achieved. Fold in the melted chocolate.
Spread 2/3 of the cream onto the sponge and roll into a roulade. Spread the remaining cream on top and decorate with chocolate flakes.
Allow to chill for approx. 4 hours.
Tip: Decorate with chocolate flakes.