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1. Preheat the oven to 325°. In a large mixing bowl, beat the egg whites with a whisk or a rotary or electric beater until they are stiff enough to form soft peaks.
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2. In another bowl, beat the egg yolks until they thicken enough to fall back in a ribbon when the whisk or beater is lifted out of the bowl.
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3. Then, thoroughly mix the whites into the yolks, and pour the mixture into a buttered shallow baking dish about 8½-to 9-inches square. Smooth the top with the spatula.
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4. Place the baking dish in a large shallow roasting pan in the middle of the oven and pour enough boiling water into the pan to come halfway up the sides of the dish. Bake for about 10 to 15 minutes, or until the eggs are firm.
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5. Remove the dish from the oven and cool to room temperature. Then cut the baked eggs into 1½-inch squares with a knife dipped in hot water.
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6. Combine ¼ cup of sherry and the raisins in a small bowl and set aside to soak. In a small saucepan, bring the sugar, water and cinnamon stick to a boil over high heat, stirring only until the sugar is dissolved.
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7. Boil briskly, undisturbed, over high heat for 5 minutes. Discard the cinnamon stick and pour the syrup into a shallow heatproof dish or pan.
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8. With a spatula, place the egg squares in the dish, one at a time, and when they are almost entirely saturated with syrup, transfer the squares to individual dessert' dishes or a deep platter, arranging them side by side in one layer.
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9. Strain the remaining syrup through a fine sieve into a small bowl, stir in the remaining ¼ cup of sherry, and pour as much of the mixture as you like over the egg squares. Then sprinkle the tops evenly with the presoaked raisins and the pine nuts.
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