CookEat Recipe
Moulded Savoiardi and Fruit Preserves
A cold fluted dessert of liqueur-moistened savoiardi layered with fruit preserves, made without custard.
Method
Steps
Step 1
Gather the ingredients: 130 g savoiardi biscuits; 200 g firm fruit preserves, such as 100 g apricot and 100 g quince preserve; Prepared clear rosolio as needed to lightly moisten the biscuits, about 60 ml; clear Cedro rosolio is suitable; About 30 ml alchermes for alternating coloured side biscuits; 10 g cold butter for the mould; A little water only if needed to soften very firm preserves.
Step 2
If either preserve is too stiff to spread, warm it with 1–2 tablespoons water as needed, then cool completely. It should remain thick rather than runny. Thoroughly grease a small fluted pudding mould of about 750 ml–1 litre with the cold butter.
Step 3
Spread a little preserve in the base, then add a layer of savoiardi lightly dipped in clear rosolio. Line the side grooves with lightly moistened biscuits, alternating clear rosolio and alchermes for pale and pink-red bands as in the referenced layering method. Use only enough liqueur to moisten the biscuits without saturating them.
Step 4
Fill the centre with alternating layers of fruit preserves and the remaining clear-rosolio biscuits, fitting the biscuits to the mould and finishing with biscuits. Use all the biscuits across the base, sides and inner layers. No pastry cream, milk or egg filling is added.
Step 5
Cover and refrigerate at 4°C or colder for at least 3 hours so the layers settle together and the mould is firm. Dip the outside very briefly in hot water to soften the butter, keeping water out, then invert carefully onto a plate and serve cold. Keep refrigerated and use within 2–3 days.
Step 6
For the sponge version, replace the 130 g savoiardi with 130 g prepared plain pan di Spagna in thin strips, lightly moisten and line and layer in the same way. Peach preserve can replace either preserve in the same quantity. If the clear rosolio is too sweet, replace 15 ml of it with 15 ml rum or cognac. Retain the remaining quantities and the refrigeration method.
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