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Biskotten torte

Submitted by jeni 11 June 2009

You can make this well ahead of time and freeze. My mother in law likes it with clotted cream. She says it's too rich without the cream!!



40 + sponge fingers,6 oz butter,6 oz caster sugar,1 egg,4 oz walnuts chopped,1 oz flour,1 oz margarine,¼ pint milk,1 tsp coffee essence,extra milk for soaking the sponge fingers.


Make a roux with the flour and margarine and cook for 1½ minutes. Add the milk and beat smooth.
Cream the butter and sugar, beat in the egg, add the nuts, then the sauce a spoonful at a time.
Stir in the coffee essence (or extremely strong coffee).
Dip the sponge fingers briefly in the extra milk and line the container with them. Fill with the mixture, then top with more sponge fingers.
Refrigerate and serve cold. It freezes just fine.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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