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Ingredients
- 18 ladyfingers (about 4 1/2 oz.)
- 2 tsp. Dutch processed cocoa powder
- 3/4 c. fat-free or light whipped topping (optional)
Method
- To assemble the desserts, coarsely crumble 1 1/2 ladyfingers into the bottom of each of six (10 oz.) balloon wine glasses.
- Top the ladyfingers with 1 tablespoon of the coffee mixture, and 1/4 cup of the custard.
- Repeat the layers.
- Then sift a little cocoa over the top of each dessert.
- Cover the desserts and refrigerate for at least 2 hours.
- If desired, top each serving with 2 tablespoons of the whipped topping just before serving.
