If desired, you can add chopped nuts to the cream.
1
Prepare the syrup by boiling the ingredients until thickened. Leave to cool. Then dip the savoiardi sponge fingers one by one in the syrup, and stand them up around the edge of a springform cake tin. If you don’t have a springform cake tin, cover a plate with aluminium foil and place a 22cm diameter baking frame on top.
2
In a bowl, mix the whipped cream and the Fineti spread until combined. Spoon half the mixture into the cake tin and level off.
3
Cover the surface of the mixture with a layer of savoiardi sponge fingers, again dipping them first in the syrup, then spread a layer of jam on the top. Spoon in the remaining half of the cream and Fineti spread mixture, level off and finish with a second layer of syrup-dipped savoiardi sponge fingers. Chill, in the cake tin, for about 2 hours, until firm.
4
Turn out the dessert onto a serving plate, carefully remove the springform cake tin, and decorate with seasonal fruit and whipped cream.
