Moving back in history the almond-flavoured confectioner's custard known as Frangipani gets its name from Muzio Frangipani, a sixteenth century Italian marquis.
Place the cooled rosettes on a sheet of parchment paper or newspaper and dust with confectioner's sugar.
In a large bowl, beat the eggs, adding the confectioner's sugar slowly.
Dust with confectioner's sugar before serving.
Place confectioner's (powdered) sugar in a flour sifter.
