Chocolate and vanilla sundae with brownie flake

The Finchley Kitchen has been quiet for a few days: we flew away for a sunny interlude to winter. Now we're back in chilly wet London, the things I miss most are the beach, sporting flip flops rather than Uggs, and the hotel's sand-side breakfasts. 

The first meal of the day is always my favourite on holiday because it's so different to the usual Weetabix at home. So in a bid to jazz up our Finchley breakfasts, we've been stocking up on Greek yogurt with fruit and honey. 

And as one pot was nearing its sell-by, I whipped up this dessert dish. Slightly healthier than the usual chocolate mousse, but still thick, creamy, delicious, and very speedy to prepare. The recipe makes four generous portions. 


1.5 cups plain Greek yogurt
1 cup mascarpone
4 tablespoons golden syrup 
1.5 teaspoon vanilla extract
2 tablespoons chocolate powder
2 tablespoons cocoa powder
two slices chocolate brownie (click for recipe)


Stir together the yogurt, mascarpone and golden syrup. 
Split the mixture in half; add the chocolate and cocoa to one half, and the vanilla to the other. 
Layer the two mixtures in a glass (I stuck to two but you can do more with a narrow-er glass)
Slice a chocolate brownie like a 99 flake and pop it into the top
Refrigerate for at least 45 minutes... and enjoy.


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