Spread a baking dish with the biscuits.
Mix sugar, wine, egg yolks, cream and cognac or rum in a chrome steel pan with a whisk until well blended, then bring to a boil over medium heat, stirring continuously. Remove skillet from heat and continue stirring briefly. Pour the cream over the biscuits, let stand for about 10 min with the lid closed.
Whip egg whites and salt until stiff, add sugar, continue to whip briefly and pile over the cream to form a mountain.
Sprinkle with flaked almonds and sugar.
Bake in the middle of the oven heated to 250 °C for 3-4 minutes.
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