Cocoa, coffee, cream, spongefingers, mascarpone cheese, eggs, sugar, and rum.
2
To assemble the trifle, line the base of a serving bowl with spongefingers.
3
Twelve spongefingers, 4 oz.
4
One dozen spongefingers, one dozen macaroons, one dozen cocoanut cakes, one quart of custard, two cupfuls of freshly-grated cocoanut.
5
This is why spongefingers, langues de chat and biscotti are long and thin: so they could fit into narrow glasses.
6
Trifle is made traditionally with fruit, a thin layer of spongefingers commonly soaked in sherry or another fortified wine and custard.
7
One dozen macaroons, one dozen and a half spongefingers, one dozen cocoanut cakes, one cupful of English currants, one quart of custard.
8
The dessert was normally tinned mandarin oranges and cream, with spongefingers soaked in the mandarin syrup, which to this day is my favourite dessert.