2 teaspoons, 500ml hot water
Medium fat soft cheese
½ sachet(s), 6g
Sweet White Wine
15 ml, Marsala
Fat Free Vanilla Yogurt
1 teaspoons, level
Caffè Nero Chocolate Coated Coffee Beans
1 portion(s), 25g
- Reserve 60ml of the coffee and pour the remaining 440ml into a heatproof bowl. Add the sugar and stir until dissolved.
- Set a small heatproof bowl over a pan of simmering water, making sure the base doesn’t come into contact with the water. Put 2 tbsp cold water into the bowl, add the gelatine and stir until completely dissolved. Remove from the heat then stir into the coffee mixture. Transfer to a 1-litre glass trifle bowl. Chill in the fridge for 3 hours, or until set.
- In a shallow bowl, whisk together the reserved coffee and Marsala wine. Dip the sponge fingers, one at a time, into the coffee and wine mixture, allowing them to absorb some of the liquid. Arrange the soaked sponge fingers in a single layer over the jelly.
- Whisk together the soft cheese and yogurt in a bowl until smooth, then spoon over the sponge fingers. Sprinkle over the cocoa powder and decorate with the coffee beans.