|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.