- 125g light mascarpone
- 200g tub Asda Fat Free Greek Style Yogurt
- 1tbsp vanilla bean paste
- 1tbsp icing sugar
- 25ml Madeira or sherry
- 75ml strong coffee or espresso, cooled
- 12 sponge fingers
- 10g cocoa, to dust
- 15g dark chocolate, grated
Stir the mascarpone until soft and creamy, then mix in the yogurt and vanilla paste until combined. Sift in the icing sugar and mix well.
Pour the Madeira or sherry and coffee into a bowl. Break the sponge fingers in half.
Dip the fingers briefly into the coffee mixture, then gently push 2 halves down to line the bottom of a chef’s ring or serving glass. Top with 1tbsp of the yogurt mixture, then another 2 sponge finger halves and more yogurt. Repeat for the other 5 rings or glasses, then chill for at least 20 mins.
To serve, remove the chef’s rings, if using, dust with cocoa and top with grated chocolate.