- 200 g natural skyr
- 2 tbsps. of Chocobella Noir
- 6 ladyfingers
- 2 cups of coffee
- Cocoa powder
Put a spoon of skyr in each glass, it should coat the bottom. It’s not as sour as yogurt so there’s no need to add sugar.
Add ladyfingers and dunk it with coffee.
Then put another layer of skyr, add a tsp. of Chocobella Noir, and mix a bit the flavours, then put another layer of ladyfingers with coffee and the last layer of skyr and Chocobella Noir.
At the end dust it with bitter cocoa powder and keep in fridge for 1-2 hours before serving. You can store it in fridge up to 3 days.