Step 1

Preheat the oven to 180C.

Step 2

Line a baking tray, 25 x 30 centimeters with parchment paper.

Step 3

Beat the eggs with the sugar until light and frothy.

Step 4

Sift the flour and baking powder over the egg mixture, stirring continuously until smooth.

Step 5

Spread the mixture over the baking tray to a thickness of 1 centimeter.

Step 6

Bake for 10 minutes or until set.

Step 7

Leave to cool and then remove the parchment paper.

Step 8

Dilute the cornflour in a cup of milk until smooth and set aside.

Step 9

Beat the egg yolks with the remaining milk, sugar, and vanilla.

Step 10

Heat gently and then add the cornflour and stir continuously until it thickens.

Step 11

Leave to cool and set aside.

Step 12

Whip the cream while adding the powdered sugar, a little at a time, until firm. Set aside.

Step 13

Using a glass as a cutter, cut out circles of sponge.

Step 14

Place a spoonful of whipped cream into a dessert glass, followed by a sponge circle dipped in sweet wine or rum, and top with the custard cream.

Step 15

Place the sugar in a heavy pan and heat on medium until the sugar begins to melt and change color.

Step 16

Remove from the heat and allow to continue to melt with just the heat of the pan. Move the pan from side to side but do not stir with a spoon.

Step 17

Decorate each glass with a drizzle of caramel.