Tiramisu Yoghurt Cup with Chocolate Cookies

Less than 15'

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

  1. Combine the yoghurt, whipped cream, cointreau and sugar.
  2. Put one layer of sponge in the ramekin, and soak with espresso.
  3. Put the yoghurt mixture in to fill by one third, and layer up twice more. Chill for 1 hour to set.
  4. Dust with cocoa powder.
  5. 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.