A traditional recipe from the Caldos da Rainha region of Portugal, kindly shared with us by the chef at the Hotel Albatroz in Cascais. This is a convent recipe, rich in sugar and eggs.

1. In a saucepan, dissolve the sugar in the water until you can make a path through with a spoon.
2. Mix in the egg yolks to which the egg white has been added.
3. When the yolks begin to set, spread out on a work surface and let cool;
4. Cut into 6 cm squares and roll.