Sponge fingers recipes
Sometimes called (alluringly) boudoir biscuits, these light, dry sponge cakes are used to soak up liqueur or fruit juices in creamy puddings. They can be bought and kept in the cupboard when you need an instant, throw-together dessert. They form the basis of trifle and tiramisu.
by Mary Berry
Mary Berry makes her tiramisù as individual puddings because they set more quickly (piccolo means ‘small’ in Italian), but you could make this in a large 1.2 litre/2 pint dish if you prefer.
For this recipe you will need 4–6 small tumblers.
More sponge fingers recipes
Storage
Ready made sponge fingers keep for quite a long time, so they're great to keep on hand. Store them in an airtight container after opening the packet.
