Preserve Mould
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- savoiardi or sponge cake
- rosolio liqueur
- fruit preserves
Instructions
- Grease a fluted mould and fill it with rosolio-dipped ladyfingers or sponge and fruit preserves, as in recipe 675 but without cream.
- Rest several hours, then turn out after dipping the mould briefly in boiling water.