Layer sponge biscuits with creamy strawberry-flavoured cream cheese and colourful berries for an easy but delicious dessert
1 cup(s), (250ml)
Sponge finger biscuits
16 individual, (Savoiardi)
600 g, (strawberry) 4x150g tubs
300 g, thawed, drained
- Place the milk in a bowl. Dip the biscuits, 1 at a time, in the milk. Transfer to a plate lined with paper towel to absorb excess moisture.
- Arrange half the biscuits in 8 serving glasses, breaking to fit. Cover with half of the Frûche and top with half of the berries. Repeat layering with remaining biscuits, Frûche and berries. Cover and place in the fridge overnight to develop the flavours.