|Sugar||3⁄4 Cup (12 tbs)|
|Water||1 Cup (16 tbs)|
|Egg yolks||5 , beaten|
|Ground almonds||1 Cup (16 tbs)|
|Sweet sherry||1⁄2 Cup (8 tbs)|
|Pine nuts||1⁄4 Cup (4 tbs)|
Stir sugar, water, and cinnamon in saucepan over low heat until sugar is dissolved.
Simmer for 5 minutes; add sherry.
Remove from heat; dip ladyfingers in syrup.
Arrange on platter; add a little of the hot syrup to egg yolks.
Stir egg yolks and almonds into the syrup remaining in saucepan; simmer until thickened, stirring constantly.
Pour over ladyfingers; sprinkle with pine nuts