|Sponge fingers||8 Ounce|
|Icing sugar||5 Ounce|
|Chopped walnuts||5 Ounce|
|Cream||1⁄4 Pint (For Marking)|
|Marsala/Drambuie||1 Cup (16 tbs) (Wineglass Marsala)|
|Walnut halves||1 Cup (16 tbs) (For Decoration)|
Well grease a 6 inch loose bottomed cake tin.
Split sponge fingers and trim them to the same length, just a little longer than the depth of the cake tin.
Dip them quickly in the Marsala and line the tin.
Now mix all the other ingredients, except cream and walnut halves, together to a stiffish paste and put carefully into the centre of the tin.
Spread evenly, and put into the refrigerator to set.