4 tbsp very hot strong espresso coffee
1 tsp Tia Maria
6 sponge fingers
1 egg yolk
1 tbsp caster (superfine) sugar
175g/6oz/⅔ cup low-fat Quark soft cheese
2 drops vanilla extract
1 tsp cocoa powder
1 Pour the hot coffee and Tia Maria into a bowl. Quickly dip 3 sponge fingers into the hot coffee and put them into two sundae glasses.
2 Beat the egg yolk and sugar until thick, pale and creamy. Beat in the Quark and vanilla essence. Spoon half of this mixture over the coffee-soaked sponge fingers.
3 Dip the rest of the sponge fingers into the hot coffee and place on top of the Quark layer. Cover with the remaining Quark mixture and dust with cocoa powder. Chill in the refrigerator before serving.