Boil, toast and grind the almonds and then beat in the egg yolks. Heat the water and add the sugar to make a syrup, adding a bit more sugar if required. Stir in the egg yolks, almonds and lastly the sponges until the mixture thickens. The mixture should look like thick honey, there are different methods of making bienmesabe, some do not toast the almonds and others leave out the sponges and add more almonds.
Serve cold over the top of vanilla ice cream!