Make a sponge-cake mixture (No. 1369) of six eggs, which bake in twelve
small dariole moulds, when cold cut them in slices, spread a little
currant jelly upon each, with a little maresquino, and build them of
their original shape; have ready a meringue mixture (No. 1218) of five
eggs, with which mask them, finish the top in a point, sprinkle over
with rough sugar and dry in a very slow oven, keeping them quite white;
when cold, dress in pyramid as elevated as possible.