1 Pkt Savardi sponge finger biscuits 1 can evaporated milk ¼ cup Marsala wine (Boronia) 600 mls of double thickened cream 1 flake chocolate
Mix evaporated milk and the Marsala Soak the sponge finger biscuits a few at a time Place a layer of soaked biscuits in a dish and cover with thickened cream. Repeat with the remaining soaked biscuits, top with cream and crumble the flake chocolate on top. Refrigerate
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