|Sugar||3 Cup (48 tbs)|
|Water||2 Cup (32 tbs)|
|Muscadelle||1 1⁄2 Cup (24 tbs)|
|Sponge cake||1⁄2 Pound|
|Tiny multicolored candies||1 Tablespoon|
Boil 2 1/2 cups sugar and water until a heavy syrup is formed (240Â°F.on a candy thermometer).
Remove from heat, add wine, and stir.
Cut spongecake into 2-inch squares and place in individual custard cups.
Pour syrup over cake squares.
Beat egg whites until stiff, add remaining sugar, and beat until fluffy.
Top the cake with this meringue.
Sprinkle with candies.