The day before, prepare the meringue :

1. Mix the egg whites and sugar with a whisk.

2. Put the sugar and egg white mixture in a double boiler and heat gently while constantly mixing. When the sugar is dissolved in the egg whites, transfer everything to the mixer.

3. At medium speed, whip the meringue until the mixer bowl has cooled. The meringue is shiny, add the coloring and mix.

4. Make drops of meringue on a baking sheet lined with parchment paper and bake at 200°F for at least 4 hours.

On the same day :

Preheat the oven to 350°F.

5. Mix the amaretti powder and melted butter in the mixer for 1 minute.

6. Spread everything over the bottom of the cake mold and press down firmly so that it is firm. Refrigerate.

7. In the mixer, beat the cheeses with the sugar, then incorporate the eggs one by one to obtain a homogeneous preparation.

8. Fill the cake mold with the cheese mixture over the biscuit and bake for 30 minutes. Let cool before unmolding.

9. Decorate with meringues and small red candies.