Ingredients

Method

• 12-16 finger biscuits
• 1/2 cup strong coffee
• 2 T sherry
• 1/2 cup whipped cream
• 1/4 cup Greek yoghurt
• 200 g Raspberries
• Grated chocolate, to garnish

Method

Ingredients

Arrange 3 to 4 finger biscuits in four small bowls. Pour over the coffee and sherry to cover the biscuits.

Combine the whipped cream with Greek yoghurt and spoon over the biscuits, scatter with a few raspberries then repeat the process.

Sprinkle with grated chocolate and raspberries before serving.