Egg Custard

Beat the egg yolks with 2 whole eggs and sugar

Spread onto a greased baking dish

Bake in a moderate oven until a toothpick inserted into the center comes out clean

Remove from the oven and let cool on a powdered sugar-dusted paper plate

Roll up like a roulade and place in a refrigerated mold

Whip the egg whites to stiff peaks, adding 10 teaspoons of sugar gradually, until stiff peaks form

Cover the roulade with this meringue and bake until lightly golden

To serve, garnish with cherry sauce

Finally, serve with a cognac.