6 eggs, 50 g gofio, 50 g sugar, 1 glass sweet wine and ½ l cream.
Separate the whites from the yolks and put the yolks in a bain-marie with the wine stirring constantly. When it thickens, add the gofio and sugar and continue stirring. Whip the cream and also whip the egg whites with the icing sugar. Add the yolks to the cream with the wine, gofio and sugar. Carefully add the egg whites. Pour the mixture into a mould and freeze. Serve from frozen.