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Elevate your Christmas desserts with sponge fingers

These moreish French biscuits called "Biscuits à la cuillère" are perfect if you are making a trifle, a tiramisu or those fancy French verrine desserts this Christmas. Whichever you choose to make, you have to give this recipe a go. You can buy sponge fingers in any supermarkets, but there is nothing quite like the home made ones. They are so easy to make too, so let's "Elevate your Christmas desserts with sponge fingers" this year.

Image of sponge fingers dusted with icing sugar on a baking tray, you can learn how to make this recipe on the blog of cookery school Gourmandises Academie, Cambridge



3 eggs 

100 g of sugar (granulated or caster)

100 g of plain flour

Icing sugar

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.


Bon appétit!


If you’re looking for a more savoury festive recipe, take a look at my “Lobster tail in a rich tomato and turmeric sauce”