The viral Japanese cheesecake is absolutely everywhere right now. And we can see why. At its core, it’s just two ingredients (wafers or biscuits and thick yoghurt). It’s both high-protein and lower in sugar than a traditional dessert – a win-win.
We like to think we’ve upped the ante on this one, making it even more indulgent, and giving it a new vibe by spiking it with all the flavours of a classic tiramisu – coffee, chocolate, and a splash of booze!
We’ve used Dark Woods Coffee’s extraordinary Great British Food Award Gold-winning Colombia El Placer Wush Wush to craft our dessert. It really does transform it into something extra special.
Ingredients (serves 2)
- 1 large shallow pot of Greek-style yoghurt (around 500g) or 2 x 200-250g pots
- 1tsp vanilla extract
- 2tsps honey
- 200ml strong brewed espresso
- 25ml coffee liqueur
- Sponge fingers
- Bourbon biscuits
- Cocoa for dusting
Method
1. Peel the lid off the yoghurt and stir through the vanilla extract and honey until combined.
2. In a bowl, mix the espresso and coffee liqueur.
3. Dunk sponge fingers and Bourbon biscuits in the mixture (allowing the chocolate biscuits to soak a little longer) and press (upright) into the yoghurt.
4. Cover and place in the fridge overnight.
5. Dust with cocoa powder to finish, and dive in.
