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.
Impress your guests with an incomparable dessert… handmade by you.