cooking tips

Step 1

Take half a cooked sponge and using a 7-8cm round cutter, cut out 4-6 rounds. Sprinkle each sponge round with a little of your favourite liqueur, brandy, sherry or rum.

Cut strips of baking paper 2-3 cm longer in diameter than the rounds, marking with a pencil line at each end of the paper the exact diameter. Allow approximately 1-2cm extra in height so the chocolate will sit above the top of the sponge in a 'collar'. Place these pieces of paper onto larger pieces of paper.

Melt 150-200 grams of compounded chocolate following packet instructions. Using a spatula spread the melted chocolate thinly and evenly over the measured strips of paper. Make sure the chocolate is spread just to the pencil marks at either end of the paper. Do not allow the chocolate to set.

Step 2

Place one sponge round onto a flat tray, or plate. Carefully pick up the paper, spread with chocolate and wrap it around the sponge bringing together the two ends of the paper not covered in chocolate; secure with a paper clip. Repeat this step with remaining sponge rounds. Allowing to set in a cool place (if the weather is hot a few minutes in the refrigerator may be necessary.

Step 3

When the chocolate has set place each 'dessert' onto a serving plate; carefully peel away the paper. Spoon fresh cream or thick custard onto the sponge. Top with fresh seasoned berries, dust with icing sugar and serve.