Put the cake on a glass dish, and pour the custard over.
Whip the whites of the eggs stiffly with the sugar, and heap on the top of the cake.
Decorate with chopped pistachios and hundreds and thousands.
Maraschino Cream.
- Ingredients—3 yolks of eggs.
- 1 white.
- ½ pint of milk.
- ½ pint of whipped double cream.
- 2 tablespoonfuls of castor sugar.
- 1 oz. of amber gelatine, or ½ oz. of the opaque, melted in a little milk.
- 1 small glass of maraschino.
Method.—Make the eggs and milk into a custard (see [Boiled Custard]).
Add to it the sugar and melted gelatine.
When it has cooled, mix it with the cream.
Add the maraschino and pour into a wetted mould previously decorated with a little bright fruit.
When set, dip into hot water for a second or two, and turn it on to a glass dish.