Sponger Finger and Fruit Gateau
4,4 / 10
1 hr 15 min.
Place the raspberries in a large mixing bowl and sprinkle half of the icing sugar over them. Cover and chill for 30 minutes.
Meanwhile, toss the pear slices with the remaining icing sugar and allow to sit until you are ready to assemble the dish.
Dip the savoiardi pieces in the framboise and line the perimeter of a 7-8 inch springform tart tin with half of them. Line the base with the remaining pieces.
Spoon the raspberries on top. Cover with the slices of pear in an overlapping pattern. Serve immediately.