1 x Macaroons
1 x Sponge cake
1 x *or:
1 x Lady fingers
1 pt Wine
1 ts Cornstarch
3 ea Egg yolk
3 ts Sugar
3 ea Egg white
1/2 c Nuts, chopped

Place pieces of sponge cake, lady fingers or similar cake into an
earthenware dish (fill about 1/2 full). Add a few macaroons. Heat the
wine. Mix the cornstarch and sugar together and slowly add the wine.
Beat the yolks of eggs and add to the wine mixture. Cook about 2
minutes. Pour over the cake and let cool. When cool, cover with the
stiffly beaten egg whites and sprinkle with the chopped nutmeats.
Bake at 325-F for a few minutes to brown. Serve cold.
Yields
1 Servings