(serves 6)

– 4 eggs

– 100 grammes meringue

– 25 cl  cream (crème fleurette)

– 3 table spoons of vanilla –  flavoured sugar

–  liquid caramel

-chopped almonds

Separate the egg yolks from the whites. Crush the meringue and mix in the four egg yolks.

Beat the egg whites and stir them slowly into the first mixture.

Whip the cream with the vanilla – flavoured sugar.

Stir the whipped cream into the first mixture.

Pour into a cake dish and leave to freeze for 24 hours.

Serve  with the liquid caramel and the almonds.