1 doz. almond or coconut macaroons
1 tbsp. gelatin
5 eggs
1/2 tsp. vanilla
Sherry wine
1/3 c. water
2/3 c. sugar
Whipped cream

Crush macaroons and soak in sherry. Mash until paste. Then soak gelatin in water. Beat yolks of eggs and sugar until very light. Place in double boiler, let cool until thick, stirring all the time. Remove from heat, add gelatin and let cool.

Beat egg whites stiff and add to cold custard. Add vanilla last. Butter a ring mold and put a layer of custard, then a layer of macaroons, which have soaked in sherry, then a layer of custard. Top with whipped whip cream, slightly sweetened.