Savoiardi biscuits are most often used in tiramisu, trifle or charlottes, as their crisp sponge like texture soaks up coffee, liquor and syrup perfectly. I grew up on Savoiardi and Pavesini biscuits as they were the perfect dunking partner to a cup of tea, hot chocolate or a cold glass of milk. Of late, this 'dunking' ritual has evolved to a whole new level as both Hoover & Fussy love to dunk them straight into a jar of Nutella. I wonder were they learnt that from?

This chocolate, walnut and cranberry slice is further evidence of the versatile nature of the humble savoiardi biscuit. The difference with this recipe is that you add the biscuits to give the slice that extra bit of crunch as you are coating the biscuits in the chocolate rather than soaking them in it. In the past I have made this slice with chopped up rose flavoured Turkish delight in place of the cranberries - either choice works well.

Chocolate, Walnut & Cranberry Slice

Ingredients

300ml thick cream
100g unsalted butter
400g dark chocolate
100g cranberries
150g Savoiardi biscuits, roughly chopped
A couple of handfuls of walnuts, roughly chopped

Method

1. Place the chocolate, butter and cream in a non-stick saucepan and gently heat until melted and well combined.

2. In a large bowl place the savoiardi biscuits, cranberries and walnuts. Pour about two thirds of the chocolate mixture into the bowl and stir to coat. Spoon the mixture into a 20cm (8in) square cake tin that has been lined with baking paper. Pour the remaining chocolate mixture over the top of the biscuit mixture, ensuring that it is evenly spread.

3. Place the tin in the fridge for 3-4 hours until it is firmly set. When ready to serve lightly dust with cocoa and remove from the tin and cut into thick slices.