8 large sponge fingers (savoiardi) biscuits, halved lengthways
⅔ cup thickened cream
¼ tsp vanilla extract
2 tsp icing sugar mixture
60 g dark chocolate, finely chopped
1 packet small sugar flowers to decorate, (optional)
- Lay bottom halves of sponge finger biscuits on a clean work surface. Whip ½ cup thickened cream, vanilla extract and icing sugar together in a bowl using electric beaters until thickened.
- Spread the cream mixture evenly over sponge finger bases. Sandwich together with tops and set aside.
- Place chocolate into a small bowl. Heat remaining cream in a small saucepan until it just comes to the boil. Pour over the chocolate, stand for 1 min then stir until smooth. Spoon over sponge finger tops. Cover and chill. Decorate with flowers when ready to serve.