PREPARATION 25 MIN
COOKING 10 MIN
REFRIGERATE 3 H
1 tsp (5 ml) vanilla extract
1/3 cup (70 g) sugar
2 tbsp (30 ml) cornstarch
1 cup (250 ml) milk
1 cup (250 ml) plain 2% yogurt
8 ladyfinger cookies, each cut into three pieces
3/4 cup (180 ml) strong coffee, cold
2 tsp (10 ml) cocoa powder, sifted(18)
In a saucepan off the heat, combine the sugar and cornstarch. Add the eggs and mix thoroughly with a whisk. Add the milk and vanilla
Bring to a boil over medium heat, stirring and scraping the sides and bottom of the saucepan, for about 8 minutes. Simmer gently for 1 minute.
Remove from the heat. Whisk in the yogurt. Pour the pastry cream into a bowl. Cover with plastic wrap directly on the surface of the cream. Refrigerate for 1 hour.
Into each glass, spoon about 6 tbsp (90 ml) of the cream. Then, place two pieces of cookie dipped for approximately 2 seconds in the coffee into each glass. Cover with half the cream. Sprinkle with half the cocoa powder. Repeat with the remaining ingredients and end with the cocoa powder. Cover with plastic wrap and refrigerate between 2 and 12 hours before serving.