This deliciously rich creamy dessert takes literally minutes to make the flavour is absolutely sensational.


  • 250ml full fat Greek-style live yoghurt 
  • 250ml cream 
  • 25g castor sugar 
  • 1 tablespoons of coffee (I use two shots of espresso) 
  • 4 of your favourite biscuits crushed


  1. Dissolve the sugar in the coffee and set aside. 
  2. Softly whisk the cream, add the yoghurt and whip the two together until you have a soft mousse like consistency, add the cooled coffee and fold in. 
  3. Divide the coffee cream between 4 glasses and refrigerate for 30 minutes (if chilling for longer cover with cling film in the fridge) 
  4. Sprinkle the crushed biscuits on top and then serve.