|Eggs||4 , separated|
|Castor sugar||10 Ounce (275 Gram)|
|Sugared almonds||2 Ounce, crushed (50 Gram)|
|Milk||1⁄2 Pint (300 Milliliter)|
Beat the egg whites with the salt until stiff.
Add 100 g/4 oz of the sugar and beat again until stiff, then fold in another 100 g/4 oz sugar.
Butter and sugar a fairly deep 20 cm/8 inch square baking tin and spread a little of the meringue over the bottom.
Cover with a sprinkling of crushed sugared almonds.
Continue making layers in this way, ending with almonds.
Place the tin in a roasting tin of hot water and bake in a preheated moderately hot oven (190°C/375°F, Gas Mark 5) for 30 to 45 minutes.
Cool slightly, then turn out the meringue.
Put the egg yolks, milk and remaining sugar in a heavy-based saucepan and heat gently, stirring, until the custard is thick.
Cool, then chill.
Place the meringue in a serving dish and pour around the custard.
Decorate the meringue with glace cherries or grated chocolate, if you like.
Serving size: Complete recipe
Calories 1877 Calories from Fat 415
% Daily Value*
Total Fat 46 g70.9%
Saturated Fat 12.1 g60.5%
Trans Fat 0 g
Cholesterol 869.9 mg290%
Sodium 665.8 mg27.7%
Total Carbohydrates 326 g108.7%
Dietary Fiber 2.8 g11.3%
Sugars 297.7 g
Protein 40 g80%
Vitamin A 24.4% Vitamin C
Calcium 37.7% Iron 20.7%
*Based on a 2000 Calorie diet