ready in about 15 minutes, plus 2-3 hours chilling time
4 Savoiardi biscuits (sponge fingers), broken into small pieces
10ml brewed espresso coffee, cooled
400g fresh raspberries, plus extra to decorate
2 tbsp sweetener
1 tsp vanilla extract
4 x 175g pots Mulleright vanilla yogurt
15g dark chocolate
Put the biscuits in a bowl and pour over the coffee. Divide half the mixture between 4 dessert glasses and top with half the raspberries.
Mix together the quark, sweetener, vanilla extract and yogurt. then divide half the mixture between the glasses. Grate the chocolate and divide half between the glasses, then layer up the remaining sponge, raspberries and yogurt mixture.
Cover and chill for 2-3 hours. Then ready to eat, sprinkle the quarter of the remaining chocolate over each dessert and chocolate with the extra raspberries.
2 syns per serving.