- Prep Time : 10 minutes
- Cook Time : 02h 00min
Dissolve the coffee in 1 tbsp water.
Whisk together the coffee, quark, Mullerlight, Baileys, vanilla extract and sweetener.
Spoon the syllabub mixture into 4 dessert glasses.
Chill in the fridge for 2-3 hours.
Meanwhile, melt the chocolate.
Take a spoonful of chocolate and drizzle thinly over a piece of baking parchment in four separate decorative patterns.
Allow to cool and chill in the fridge until set.
Remove the syllabubs and chocolate swirls from the fridge.
Decorate the syllabubs with the swirls. Dust over the cocoa powder and serve.