Mix the coffee with 150ml boiling water. Soak the sponge fingers in the coffee for 5-8 seconds until just soft and place in the base of 4 glasses. Sprinkle over half the walnuts and then the raspberries.
Fold the custard into the Greek yogurt with the honey and spoon over the raspberries. Dust with a sprinkling of cocoa and add the remaining walnuts to serve.
Notes
Cook’s tipGreat to prepare ahead and keep chilled until needed.0.29g salt per serving