Punta de Llamante (Meringue and Cake Layer Dessert)

Ingredients

• 6 egg whites
• 400 grams sugar
• 1 small glass water
• sponge cake (soletilla biscuit)
• candied fruit sweets
• sugar for dusting

Instructions

1. Beat the six egg whites very thoroughly until stiff.
2. Prepare a sugar syrup (almíbar) by combining the 400 grams of sugar with a small glass of water, heating it to the point of caramel (a light amber color). Remove from heat.
3. While the syrup is still hot, pour it slowly over the beaten egg whites in a constant stream, stirring without pause until fully incorporated. You now have a thick meringue.
4. In a heat-resistant dish or shallow baking vessel, begin layering: spread a layer of meringue on the bottom, then a layer of small pieces of soletilla biscuit, then another layer of meringue, then a layer of small pieces of candied fruit sweets. Continue alternating layers until the dish is nearly full, finishing with a generous final layer of meringue shaped high to form a pyramid.
5. Using a fine-mesh colander or sifter, dust the entire surface evenly with sugar.
6. Bake in a moderate oven (not too hot) until the top is golden brown. Remove from the oven and allow to cool completely before serving. Serve cold, presented in the same baking dish.