Short And Sweet. Custard And Almond Sponge Fingers.

Knock, knock
Who’s there?
Isabel.
Isabel who?
Isabel working? I had to knock.

This is an elegant, no bake dessert that couldn’t be easier to put together. Just layer liqueur sprinkled Savoiardi biscuits (the ones used in Tiramisu) with a rich cream and top with toasted almonds. It’s fantastic right after making it, when the biscuits still are crisp. I liked the dessert better the second day, though, when the biscuits were softened.

Custard And Almond Sponge Fingers

Ingredients:

1/2 cup (125ml) heavy cream
1/2 cup (130g) vanilla bean custard or prepared vanilla pudding
2 teaspoons almond-flavoured liqueur
12 small sponge finger biscuits (Savoiardi), halved
1/2 cup (40g) sliced almonds, toasted
Confectioners’ sugar, for dusting

Directions:

1. Place the cream in a bowl and whisk until stiff peaks form. Add the custard and liqueur and whisk until mixture is firm.

2. Drop tablespoonfuls of the custard mixture on top of half of the biscuits and spread to cover.

3. Sandwich with the remaining biscuits and spread a thin layer of the remaining custard mixture over the top of the sandwiches.

4. Top with the toasted almonds and dust with sugar to serve.

Serves 6

Recipe from Parmalat.com.au