This chilled dessert layers espresso-soaked sponge fingers with raspberries, vanilla yogurt, quark, and grated dark chocolate. It makes four individual glasses.
Ingredients
- 4 Savoiardi biscuits or sponge fingers, broken into small pieces
- 10 milliliters brewed espresso, cooled
- 400 grams fresh raspberries, plus more for decorating
- 200 grams quark
- 2 tablespoons sweetener
- 1 teaspoon vanilla extract
- 4 (175-gram) pots Müllerlight vanilla yogurt
- 15 grams dark chocolate
Instructions
- Place the biscuit pieces in a bowl and pour the cooled espresso over them.
- Divide half the soaked biscuit pieces among four dessert glasses. Top with half the 400 grams raspberries.
- Mix the quark, sweetener, vanilla, and yogurt.
- Divide half the yogurt mixture among the glasses.
- Grate the dark chocolate. Divide half of it among the glasses.
- Layer the remaining soaked biscuits, measured raspberries, and yogurt mixture in the glasses.
- Cover and refrigerate for 2–3 hours.
- Divide the remaining grated chocolate among the desserts and decorate with extra raspberries before serving.
Yield
Makes 4 desserts.
