Could you split the savoiardi legthwise after they soaked a few mins, if you want more pastry cream ratio?
I think they would disintegrate, they are not very thick even when dipped. The problem is finding a small container with depth, Pyrex makes a 4 cup but so far I haven’t been able to find the depth.
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I just found one at the container store 6 1/4”
square, 3” deep…perfect!
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These Oxo loaf & square pans are pretty deep (loaf is 3.75’, 8x8 is 3’)
Hadn’t thought of a loaf shape, would certainly get more depth there!
I just found the perfect container, a 6”~ Square Corningware container, 3” deep. Thanks for helping me think outside the box!
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perfect!
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I’m thinking mocha.
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Pistachio pudding with chocolate and pistachios sprinkled across the top. I added some pistachio crème to the crème patisserie along with a drop or so of pistachio and almond extracts. I was originally going to fill a small tart with it , topped with raspberries, but it was a tiny bit too soft, so I went with pudding, we were not disappointed!
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And continuing the savoiardi saga, the mocha version. Soaked the savoiardi in espresso and layered it in a a 6x3 “
Loose bottom pan. The cake pan was lined on the bottom and sides with parchment which worked quite well. In addition to “some” chopped chocolate added to the hot pastry cream, I also added some espresso . This time I doubled the pastry cream which made for a more generous slice, very happy with the proportions of this one, the greater amount of pastry cream is a definite plus.
I made this on Monday morning and we just finished the last two slices ( pic above). The top was sprinkled with cocoa and small chocolate flakes. It was still in perfect condition, a definite make ahead.
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I would too!
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Drool!
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Using what I have in stock, I made these 3 ingredient (no-bake) treats.
Peanut Butter, Honey & Quick Oats.
I was just looking back in my picture files and I made these back in January, but put chocolate on top. I’ll ask Sunshine if she wants these plain or with chocolate on top.
*** Extra Text Added*** I asked Sunshine if she wanted chocolate on top of these and her answer was “No, because I want one right now, can you cut them?”
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Thinking of trying posett again, this time with the last of my blood oranges. Turns out CI did a piece with a “## The Posset Lab” suggsing a citric to bring any juice to a pH of 2.6 .
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Helpful, and yet what did the folks that invented posset in the Middle Ages do to get their ph exactly right I wonder 
It’s got quite a history! I’m remembering it used to be a drink made with alcohol, maybe in Turkey! ETA Maybe that was sylabub…
I can’t find the post (and can’t share the whole CI article) but I remember trying to figure out if various citrus juices have the righ pH to set.
Here it is!
The CI piece says “Because a properly set posset needs a strong acid, you don’t often see it prepared with anything other than lemon juice …”
and
"test batches of grapefruit (pH 3.1), orange (pH 3.6), and pineapple (pH 3.9) confirmed that these variations would not set without the help of citric acid.
Hopefully I haven’t copied too much. I’ll ask the mods.
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We need something like an inexpensive meat / candy thermometer to measure ph at home. Or does that already exist?
I have one, I think suggested by @bogman for fermenting, or maybe hot sauce… 
. Maybe I’ll get to use it!
Looks sort of like this one, which happens to be from the CI “posset lab”!
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You can get 160 litmus paper pH test strips for $3.99.
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