Eggnog Applesauce Slice

Line a cake pan measuring approx. 10x30x5 cm with cling film.

For the 1st layer, dip the sponge fingers in eggnog and place them side by side in the mold.

For the 2nd layer, whip the whipped cream and spread it on the biscotti.

For the 3rd layer, spread some applesauce on top of the whipped cream.

Start again with layer 1 until the last layer is the biscotti. Place the mold in the refrigerator overnight.

The next day, invert and release from the mold.

Finally, sprinkle some cinnamon on top and cut into pieces.

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