Ingredients
120 g sponge fingers
500 g FAGE Total Greek Yogurt
150 ml fresh cream
6 cups decaffeinated coffee
4 tbsp icing sugar
2 tbsp cocoa
Flaked almonds for decoration
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Steps
- Whip the cream and incorporate it gently with the Total yoghurt, along with the sugar.
- Soak each sponge finger in coffee one at a time, then put them in a bowl, spreading them out in a layer.
- Put half of the yoghurt on the biscuits, then sprinkle with a bit of cocoa.
- Form another layer of soaked biscuits, then pour the rest of the cream and finish with a sprinkle of cocoa.
- Let it stand for an hour before serving, decorating with some flaked almonds.
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