Lightest and creamy Savoiardi triangles
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  • Prep time 20 '
  • Total time 20 '


  • 12 Boudoir biscuits/sponge fingers
  • 75 g dark chocolate, melted
  • 200 g Philadelphia Lightest
  • 25 g icing sugar, sifted
  • 1 tsp vanilla essence
  • 225 g fresh fruit for serving eg berries, mango, kiwi


  • Coat both ends of three sponge fingers in chocolate. Place the pieces on a lined tray to form a triangle shape. Ensure the ends are together so that they set the shape. Repeat with the remaining biscuits. Allow to set.
  • Combine the Philadelphia with the icing sugar and vanilla.
  • Arrange the frames on serving plates. Fill the centres with the Philadelphia mixture and fruit and serve immediately.


Nutritional Information

Typical values Per Recipe
Energy 4623.0 kj
Energy 1104.0 kcal
Fat 33.6 g
Carb 169.2 g
Protein 34.8 g
Saturated fat 19.6 g
Salt 2.0 g
Dietary fibre 8.8 g
Sugars 146.0 g
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