Sponge Finger Biscuits (Savoiardi), with semolina and nutmeg
Such a great flavour, and relatively easy to make once you get the hang of folding flour into a very aerated whisked egg. What the semolina does is absorb moisture from the mix during baking which means they dry very quickly in the oven. This makes them perfect for soaking up liquids, from the fruit and jelly in a classic trifle to the coffee in our Tiramisu recipe. Here I’ve added nutmeg to ... Read more
