Sponge finger dessert

Would you like to be inspired by the creativity of those who love desserts, who always know what will surprise and delight their guests, making something delicious that both adults and children enjoy? Today we have come up with something unusual but scrumptious, a perfect dessert for any occasion, made with the famous Savoyard sponge fingers, to provide a unique culinary experience. But how do you make a dessert from sponge fingers? This is a delicious variant of the one made by Anna Moroni on Italian TV. We have used cherry syrup instead of jam to soak the sponge fingers and, therefore, we have arranged them in a baking dish with alternating layers of simple - but delicious – Italian custard. So much goodness that you just won’t be able to resist! Remember, don’t soak the sponge fingers for too long or they will inevitably start to disintegrate on contact with the custard and other biscuits.


  • Savoiardi sponge fingers 300 grams
  • milk 800 millilitres
  • amarena syroup 150 millilitres
  • eggs 3 units
  • sugar 150 grams
  • plain flour 50 grams
  • vanillin 1 sachet
  • amarena cherries 30 units In syrup
45 minutes Total time
Serves 6 persons
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Prepare the Italian custard by mixing the eggs with the sugar in a saucepan. Sift in the flour with the vanilla and when absorbed add 500 ml of milk. Heat, stirring all the time, until the liquid begins to thicken. Let it cool. Dip the sponge fingers in the remaining milk to which you have added the cherry syrup. Arrange in a rectangular baking dish and alternate with a layer of Italian custard. Continue until all ingredients are used up, ending with a layer of custard and cherry syrup. Place in refrigerator for at least 3 hours before serving.

This dessert will keep in the refrigerator for 1-2 days. In addition, you can vary the decoration according to taste, for example, you can sprinkle the surface with a bit of icing sugar, or add chocolate chips, or whatever your imagination suggests.
The Savoyard sponge finger are a specialty biscuit from the Savoy region of France, light and very crumbly. In English they are sometimes translated by the term ‘ladyfinger’, again due to their shape.

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