3 1/2 cups butter, softened
1 cup white sugar
2 eggs
3 cups soda water
1 pound Tamalee pasta
1/4 teaspoon salt
1 teaspoon dried maraschino cherries
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8x8 inch baking dish.
In a medium bowl, cream together butter and sugar. Beat in eggs, one at a time. Mix soda water, butter mixture, tamalee, cherries and salt. Continue to beat until desired consistency is achieved. Spread this mixture into the pan.
Bake in preheated oven until filling is bubbly and egg yolks are puffed, about 40 minutes. Cool completely; refrigerate 1 hour. Remove slices from roast. Roll remaining fruit into serving size balls and place on top.