Ingredients:
- 2 tsp espresso coffee powder
- 1 tbsp coffee liqueur
- 3 tbsp maple syrup
- 250g tub quark (from the chiller cabinet)
- 1/2 tsp vanilla extract
- 100g fat-free vanilla yogurt
- 10 sponge fingers
- Cocoa powder, for dusting
Method:
1. Stir the coffee into 50ml boiling water in a bowl, then cool. Stir in the liqueur and 1 tablespoon maple syrup.
2. In another bowl, beat the quark, vanilla and remaining maple syrup until smooth. Stir in the yogurt.
3. Break the sponge fingers in half. Dip 2 pieces briefly into the coffee syrup and put in a wine glass or a shallow dessert glass. Repeat with 3 more glasses. Spoon over some of the quark mixture, then repeat the layers with the remaining ingredients, using 3 sponge finger halves per glass for the second layer. Place the glasses on a tray and chill for 1 hour.
4. Dust the desserts with a little cocoa powder to serve.
