Fruit Dessert

• 1 pint raspberries
• 1 cup white wine
• 6 eggs

Sweeten the raspberries and set aside. Beat the yolks of six eggs until light, stir them into the wine, sweetened and heated. Cook a few moments and set aside to cool. Place in dish a layer of macaroons, raspberries and wine custard alternately, until dish is full. Beat whites to a stiff froth. Brown slightly in oven.