Partly fill an earthenware pudding dish with pieces of sponge cake or
small cakes called "Lady Fingers;" cut up with them a few macaroons.
Place one pint of wine over fire to heat, add to the wine the
following mixture, composed of 1 spoonful of cornstarch mixed smooth
with a little water, 3 yolks of eggs and 3 spoonfuls of sugar. Mix all
together and stir until thickened. Pour the thickened mixture over the
cake. When cooled cover with the stiffly-beaten whites of the 3 eggs,
spread sliced almonds thickly over top and brown in oven a few
minutes. Serve cold.