Elevate your Christmas desserts with sponge fingers
100 g of sugar (granulated or caster)
100 g of plain flour
Three baking tray covered with baking paper
Pre-heat your oven at 180º C
Separate egg whites and yolks. In a bowl, mix the sugar and the egg whites to a stiff meringue consistency. Quickly whip your egg yolks and fold them into the meringue. Then add the flour and gently fold in too. Add this mixture to a piping bag and start piping strips on your baking tray, not too close to each over as they will expand once in the oven. Then, sprinkle your sponge fingers generously with icing sugar before they hit the oven. Bake for 10 minutes in a pre-heated 180° C oven. Use them in your triffle, tiramisu and verrines. Or just place them in beautiful cellophane bags with a ribbon and gift them to your friends.
If you’re looking for a more savoury festive recipe, take a look at my “Lobster tail in a rich tomato and turmeric sauce”