Mousse à la Mangara
¹⁄₄ lb. powdered sugar
6 eggs
Wine glass of kirsch
Beat the sugar and eggs together until creamy and light. Add the kirsch and stand in a sauce-pan of hot water. Set over a slow fire and stir continually until the mixture thickens. It must not boil. Take off the fire and add the whites beaten to a stiff froth. Serve at once.