8 large sponge finger (savoiardi) biscuits, halved lengthways
2/3 cup thickened cream
¼ teaspoon vanilla extract
2 teaspoons icing sugar mixture
60g dark chocolate, finely chopped
Small candy flowers, to decorate
Lay bottom halves of sponge finger biscuits out on a clean work surface. Whip ½ cup thickened cream, vanilla extract and icing sugar together in a bowl using electric beaters until thickened.
Spread cream mixture evenly over sponge finger bases. Sandwich together with tops and set aside.
Place chocolate into a small bowl. Heat remaining cream in a small saucepan until it just comes to the boil. Pour over the chocolate, stand for 1 min then stir until smooth. Spoon over sponge finger tops. Cover and chill until required. Decorate with flowers when ready to serve.