Ingredients
250g FAGE Total
125ml whipped cream
25ml cointreau
1 cup ready made espresso
100g sugar Chocolate sponge – 3 layers per ramekin
Cocoa powder for dusting
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Steps
- Combine the yoghurt, whipped cream, cointreau and sugar.
- Put one layer of sponge in the ramekin, and soak with espresso.
- Put the yoghurt mixture in to fill by one third, and layer up twice more. Chill for 1 hour to set.
- Dust with cocoa powder.
- Serve with chocolate chip cookies. You can use instant coffee as an alternative to espresso and a shop bought sponge is perfect to use for this dish, simply cut to fit to your ramekins.
