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Tesco Sponge Fingers

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1 Review

Brand: Tesco / Type: Other Desserts

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    1 Review
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      05.04.2009 15:34
      Very helpful



      A reasonable, tasty and easy sponge finger to use.

      I absolutely adore Tesco sponge fingers well this could possibly be because they are the only ones I have found here in Ireland but regardless, they are great!
      Now I generally use these to make tiramisu and to be honest they aren't as thick as the real Italian ones that you should use for this desert, but I'm not so picky and I find these do the trick.


      These fingers are about as long as your pinky finger, of course that is very relative but you get the picture. Contrary to the name these fingers are not soft like a sponge but are very hard and stiff and have a sugar coating on one side. If you break them in half they are light and airy inside, and taste very sweet, (Like a very sweet stiff angel cake).
      Now the Sponge fingers come in a pack of 40 and weigh 200 grams they cost 1.25 euros and while I don't consider that cheap it is a reasonable price.
      I generally make tiramisu for about 12 people (a special diner with guests) and I buy two packs and use about one and a half for making a large pan, with two layers.
      The 200 grams of sponger fingers are equal to 760 calories.


      For most deserts with sponger fingers they need to be soaked, whither that is with alcohol, juice or coffee depends on the recipe.
      For tiramisu I use a mixture of espresso and grappa, now the fingers need to absorb enough liquid to be soft but at the same time they need to be able to hold the shape of the cake, which is made up of a cream, so can be a bit messy.
      I have used these fingers a few times and through trial and error have figured out the different ways to use them.

      Method one:

      I first tried arranging the fingers in a pan and then pouring the liquid mixture on top in copious amounts. I did this until they were so soggy they no longer held the shape of a finger but had merged with the other fingers into a thick layer. I then put the cream and other layer on top.
      This came out alright if served right away, but if put in the fridge for any longer period of time, the cake would begin to get watery as the liquid seeped out.
      The cake texture was very wet/soft, and was more like a pudding then a cake.

      Method two:

      The other way I have used these fingers is by dipping each one individually into the liquid mixture holding it there for a second or two and then placing them in the pan, this method, made the cake with more texture and even had a bit of crunch to it, as the sponge fingers kept their crispness, apart from the outside layer which was soft.

      Both ways are nice and it is just up to you how you prefer your deserts.


      I like Tesco sponger fingers and don't have any real complaint with them apart from the size, but even that is not so important.
      These finger are also so sweet that they can be eaten as a biscuit as well, and are great for dipping in your coffee.


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