|Granulated sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Egg yolks||8 , beaten|
|Ground cinnamon||1⁄2 Teaspoon|
|Dry sherry/Orange juice||1⁄2 Cup (8 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Whipping cream||1 Cup (16 tbs)|
|Powdered sugar||2 Tablespoon|
|Sponge cake slices/Pound cake slices||1 Cup (16 tbs) (16 1/2 Inch Slices)|
|Apricot jam||1⁄2 Cup (8 tbs)|
|Chocolate shot||200 Milliliter|
|Small candies||1⁄4 Cup (4 tbs) (Multi-Colored Decorative)|
In 1-quart saucepan boil granulated sugar and water to thread stage (230° on candy thermometer).
Pour syrup into top of double boiler; cool.
Stir in egg yolks and cinnamon.
Cook and stir over boiling water (upper pan should not touch water) for 10 to 15 minutes or till thick.
Remove from heat and stir in sherry or orange juice and vanilla.
Beat egg whites with cream of tartar to soft peaks.
Whip cream with powdered sugar till stiff.
Fold whipped cream into egg whites.
Spread eight of the cake slices with apricot jam; top with remaining cake slices.
Cut in cubes.
Arrange half the cake cubes in a deep serving dish.
Follow with half the egg yolk mixture and half the cream mixture.
Repeat layers ending with cream.
Cover and chill for 3 to 4 hours.