Serves 6 | Prep 20 mins + chilling
120ml strong coffee, unsweetened seeds from 6 green cardamom pods, finely ground, or ¾ tsp ground green cardamom
2–3 level tbsp mild honey, to taste
480ml plain Greek yogurt
185g ladyfingers (about 30)
85g unsalted pistachios, halved
55g good quality bittersweet
chocolate (about 65% cacao), chilled
Lebanese coffee dessert jars
1. Have ready 6 transparent jars or glasses, about 120ml in capacity.
2. In a small saucepan, combine the coffee and cardamom. Bring just under a simmer over low heat,
remove from the heat, and set aside to cool.
3. Stir 2 tablespoons of the honey into the yogurt. Add more to taste; it should be pleasantly sweet, but not
overly so.
4. Cut the ladyfingers into bite-size pieces. Quickly dip half of these pieces in the cardamom coffee and divide among the glasses, arranging them more or less in a single layer at the bottom. (If your ladyfingers fall
apart when dipped, place them dry in the glass and brush with the coffee instead of dipping.)
5. Spoon the sweetened yogurt over the ladyfingers, about 2½ tablespoons per glass. Sprinkle with half of the pistachios, dividing them equally among the glasses, and grate chocolate on top using a zester or vegetable peeler.
6. Repeat the layers – coffee-dipped ladyfingers, yogurt and pistachios, but not the grated chocolate – using
up the remaining ingredients.
7. Cover and refrigerate for 2 hours or overnight, removing from the fridge 30 minutes before serving. Grate the remaining chocolate then (if you do it earlier, it will absorb moisture in the fridge and won’t look as pretty).