on the making of ROSE’S heavenly CAKES: Torta de las Tres Leches (page 211): hector’s tres leches roulade:Torta 10 de las Tres Leches (page 211) – hector’s tres leches roulade
cut both ends of the savoiardis, to give it a flat surface. then cut in half (height). pour some milk sauce on a 9″ springform pan, arrange the savoiardis. the milk sauce helps keep them in place. keep adding milk thru a 24 hour period until the savoiardis are saturated and there is 1/2″ excess milk on the bottom.