Roll out a sufficient quantity of the best puff paste, or sugar
paste; and with oval or circular cutters, cut it out into seven or
eight pieces of different sizes; stamping the middle of each with
the cutter you intend using for the next. Bake them all
separately, and when they are cool, place them on a dish in a
pyramid, (gradually diminishing in size,) the largest piece at the
bottom, and the smallest at the top. Take various preserved
fruits, and lay some of the largest on the lower piece of paste;
on the next place fruit that is rather smaller; and so on till you
finish at the top with the smallest sweetmeats you have. The upper
one may be not so large as a half-dollar, containing only a single
raspberry or strawberry.
Notch all the edges handsomely. You may ornament the top or
pinnacle of the pyramid with a sprig of orange blossom or myrtle.