Stracciatella Tortoni Cake with Espresso Fudge Sauce

2/3 cup finely ground amaretti (Italian almond macaroons; about 17; use a food processor)

1/4 cup sliced almond s with skin, toasted, cooled, and finely ground (in processor)

3 tablespoons unsalted butter , melted and cooled For tortoni filling:

3 large egg whites, at room temperature

30 minutes

1/4 cup sugar

1/2 tsp cream of tartar

1 

1/4 cups chilled heavy cream

2 tablespoons Disaronno Amaretto or other almond -flavored liqueur

1/2 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked), shaved with a vegetable peeler

1/4 cup sliced almond s with skin, toasted and cooled For sauce:

1/3 cup heavy cream

3 tablespoons light corn syrup

3 tablespoons packed dark brown sugar

2 tablespoons instant- espresso powder

2 tablespoons unsweetened cocoa powder

3 

1/2 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped

1/2 teaspoon pure vanilla extract Equipment:

a small offset spatula