Cream and jam savoiardi biscuit no bake dessert
The savoiardi biscuit no bake dessert is a recipe passed on to me by my step mum, who frequently makes it for our gatherings. It is a spin off I’d say to the Italian tiramisu but with some key differences. The spongy biscuits combined with the crunchy nuts, cream and sweet fruit jam is a delightful mouthful. The perfect dessert to share with others, easy to do and very convenient as you can prepare ahead of time.
Macadamia nuts
I was lucky to have been gifted some macadamia nuts to use and put this savoiardi biscuit no bake dessert recipe together for you. As the leading producer of macadamias in the world, Australia contributes more than 30% of the global crop. Australia has exported around 70% of its macadamia crop for the last five years, with this figure climbing as high as 75% in 2020.
Research on macadamia nuts has shown that it helps reduce cholesterol and blood pressure when eaten regularly and they are antioxidant rich. It also makes for an incredibly delicious and creamy nut spread. For more information about macadamia nuts you may visit the Australian macadamias website to read more.
Savoiardi biscuits
Available at all supermarkets, international shops and even some delis the savoiardi biscuits are easily accessible. They are the type of biscuits used for the known Italian dessert, tiramisu. Often also used in trifles and in many desserts by soaking them in flavoured coffee milk and in some cases with added alcohol too. On their own they have a crunchy texture, which then melt in your mouth.
Fruit jam to use
The savoiardi biscuit no bake dessert is quite flexible in the type of fruit jam you can use. I use whatever I have available such as raspberry, strawberry or even orange jam. So, you can easily substitute that for the type of jam you prefer. You only need one layer of jam as the biscuits used are also sweet.
Below is an Instagram reel I created to show you how easy the process is.
For more sweet creations, traditional and non, check out this link!
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- 150 g macadamia nuts, coarsely chopped
- 600 mL thickened cream
- 2 tsp caster sugar
- 2 tsp vanilla bean paste
- 300 g savoiardi biscuits, 36 ladyfinger biscuits
- 400 mL milk
- 1 tbs instant coffee granules
- 120 g raspberry jam 4tbs
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Use a frying pan on a high heat to dry fry the chopped macadamia nuts for 4-5min until they brown. Shake the frying pan frequently so that the nuts brown evenly. Once done place them in a bowl and allow the cool down.
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In a large bowl add the thickened cream, caster sugar and vanilla bean paste. Use a stick blender or a whisk to whip the cream until it thickens then set aside. In a small bowl pour the milk, stir the instant coffee to dissolve and set aside.
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Soak half the biscuits one by one in the coffee flavoured milk for 3 seconds. Then lay each one on a single layer in a deep rectangular dish (mine measures 32cm x 24cm x 6cm). Spread the jam, sprinkle half the macadamia nuts and then spread 1/3 of the whipped cream. Soak the other half of the biscuits in the milk and lay a second layer of them in the dish. Spread the rest of the thickened cream and top it with the rest of the macadamia nuts. Cover with cling wrap and refrigerate for at least 4 hours or overnight to allow for the flavours to develop and the biscuits to soften.
