Step-by-Step Instructions

1. 1.Prepare the Cream Mixture

   In a mixing bowl, combine 250 ml of thick double cream, 1 teaspoon of vanilla essence or extract, and 1 cup of icing sugar. Whisk until the mixture is lovely, thick, and well combined.

2. 2.Prepare the Sponge Fingers

   Take 12 Italian sponge fingers. Using a sharp serrated knife, carefully cut each sponge finger in half lengthwise. Arrange the bottom halves on a cutting board or baking tray, setting the top halves aside.

3. 3.Assemble the Eclairs

   Generously spread the prepared thick cream mixture over each bottom half of the sponge fingers. Then, place the corresponding top half of the sponge finger on top of the cream to create the eclair shape. Repeat for all sponge fingers.

4. 4.Melt the Chocolate Topping

   Place 150g of chocolate in a microwave-safe dish. Microwave the chocolate for 10-15 seconds at a time, stirring in between each interval, until it is completely melted and smooth.

5. 5.Top the Eclairs with Chocolate

   Using a spoon, drizzle the melted chocolate over the top of each assembled eclair. Gently spread the chocolate to cover the top surface. Once all eclairs are topped, they are ready to be served immediately or can be refrigerated until needed.