Chocolate Raspberry Sponge Drops
How to do it:
1. Whisk eggs and sugar in a bowl over simmering water until mixture is thick and pale. Continue mixing until cool.
2. Fold in Pettina Sponge Mix Complete and Les Fruits Raspberry gently into the mixture.
3. Put spoonfuls of the mixture on the baking sheets, spacing them well apart to allow for spreading.
4. Bake for 8 minutes at 180°C or until golden brown.
5. Loosen the sponge drops from the baking sheet and cool for 5 minutes while still on the baking sheet.
6. Transfer to wire rack to cool completely.
1. Melt Fino Dark Chocolate Buttons.
2. Spread Les Fruit Raspberry and melted Fino Dark Chocolate Buttons on one side of each sponge then sandwich the sponge together.
3. Drizzle the top of the sponge drops with melted Fino Dark Chocolate Buttons.
Yield: 5 Sponge Drops