Raspberry/Strawberry Custard Trifle & Strawberry Sponge Fingers
Moon's OUTDOOR COOKBOOK & TRAVELLER'S COOKBOOK
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Versatile, delicious Sponge Fingers
The brand Unibic Sponge Fingers are produced by the Modern Baking Company (a contract manufacturer of Australian biscuits, etc). (http://modernbaking.com.au/)
Their Sponge Fingers are traditional Italian sponge biscuits (called savoiardi in Italy) that are made to a traditional Italian recipe. This versatile product is the essential ingredient in Italy for making tiramisu, but they can be used in so many other ways.
For campers and travellers, they are great to have in the camp kitchen as they keep so well. Not only that, they are low in fat!!!
Below are just a couple of examples of how to use this great product. Enjoy.
Raspberry or Strawberry Custard Trifle
Sponge Fingers are ideal to use as a base for your favourite trifle recipe. This one was very easy to make and tasted really nice.
3/4 cup brewed espresso coffee
1/2 cup coffee liqueur (such as Kahlua or Tia Maria)
1 x 250gm pkt sponge fingers
3/4 cup thickened cream – whipped
2 x 500gm tubs premium vanilla custard (it needs to be a thick custard mix – or you could make your own)
250gm frozen or fresh raspberries and/or strawberries
70gm good-quality dark chocolate – grated (optional)
Combine the coffee and liqueur in a shallow dish.
Dip sponge fingers, 1 at a time, into the coffee mixture, just long enough so they soak up a little of the liquid. You don’t want to dip them in too long or they will literally fall apart.
Place the fingers in a single layer evenly over the base of a 2-litre capacity serving bowl.
Fold the cream through the custard until just combined.
Spread half the custard mixture over sponge fingers.
Top with half of the raspberries and/or strawberries and half the chocolate.
Repeat the biscuit and custard layers.
Cover and refrigerate for at least 2 hours or overnight if possible.
Place the remaining half of the berries and the chocolate in separate containers. Cover and refrigerate.
Just before serving, top the trifle with the remaining berries and grated chocolate.
Boy, it doesn’t get much easier or simplier than this to make up a great looking and wonderful dessert. This will become a favourite.
Serves 4 to 6
1 small pkt Sponge Fingers
600ml thickened cream – whipped until quite thick
1 punnet fresh Strawberries – washed, hulled and evenly sliced
Sifted icing sugar for garnish
Slice each sponge finger in two lengthwise (a good sharp knife or a serrated knife will make this job a lot easier)
Lightly spread the inside of each Sponge Finger half with Strawberry Jam.
Spread some cream over the base of each sponge finger then top with a row of sliced strawberries.
Place the other half of the sponge finger on top.
Repeat with remaining sponge fingers, cream & strawberries. Dust the top of each with icing sugar.
Chill for about 10 mins before serving.
Viv’s hint: you could substitute the cream for mascarpone (or a mixture of both). Also make sure the cream is very thick. You could also replace the strawberries with other berries of your choice.
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