Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 175 g/6 oz butter
  • 175 g/6 oz caster sugar
  • 1 egg yolk
  • 90 g/3 oz plain or bitter chocolate, melted
  • 2 tablespoons dark rum
  • 20–30 sponge finger biscuits


    Mix the butter, sugar, egg yolk and melted chocolate to a smooth cream.

    Almost fill a cup with cold water, add the rum and pour into a bowl. Dip the biscuits in the liquid, but do not saturate them. Place a layer of sponge fingers in an oblong tin (21Γ—10 Γ— 6 cm/8Β½ Γ— 4 Γ— 2Β½ in) lined with greaseproof paper. Follow this by a layer of the cream mixture. Continue to fill the tin alternately layering with sponge fingers and cream mixture until all is used up, ending with sponge biscuits. Place a lid on the tin and a weight on the top to hold it down. Refrigerate for 2–3 hours, before serving.