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250 g (9 oz) Total 2 % Greek Yoghurt
250 ml (9 fl oz) double cream, whipped lightly
75 ml (3 fl oz) strong black coffee
75 ml (3 fl oz) Tia Maria
5 tbsp glucose syrup
500 g (1 lb 2 oz) dark chocolate, melted
200 g (7 oz) mixed chopped nuts dried fruit and broken biscuits
Fold yoghurt into whipped cream and chill.
Pour coffee and Tia Maria into a pan and warm gently. Add glucose syrup and heat until dissolved. Pour into melted chocolate. Add nuts, fruit and biscuits and stir together. Fold cream and yoghurt into chocolate mix.
Pour into a 25 cm (10 in) round cake tin. Chill for 12 hours before cutting into portions.
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