Preparation Time: 10 mins
100ml strong espresso coffee
4 dessert spoons Greek yoghurt
12 sponge fingers
2 x 125g pots Alpro soya chocolate dessert
2 drops of vanilla essence
Cocoa powder for dusting
Make 100ml of strong espresso coffee, snap the sponge fingers in half and dip them in the espresso coffee.
Place at the bottom and around the sides of 2 glass ramekins or martini glasses.
Splash the sponge fingers with kahlua.
Spoon in the Alpro soya chocolate dessert.
Mix together the Greek yoghurt and vanilla essence.
Top the desserts with Greek yoghurt and dust with cocoa powder.
Guest Post Credits- Alpro soya