| 200 ml | 1 bottle of Fresubin PRO Drink Neutral |
| 2 ½ tsp | Cocoa (unsweetened) |
| 15 g | A sachet of instant gelatine |
| 1-2 tsp | Optionally honey or sugar |
| 3-4 | Sponge fingers |
| 2-4 tbsp | Applesauce |
| 40 ml | 1 small cup of espresso, cooled |
| 2-4 tbsp | Apple puree |
1. Whisk Fresubin PRO Drink Neutral in a bowl with the 2 teaspoons cocoa and a sachet (15g) of gelatine, for about 1 minute. Sweeten with honey or sugar to taste.
2. The sponge fingers can also be broken into bite-sized pieces. You can place half into a dessert dish or glass. Drizzle with half the espresso.
3. Add 1-2 tablespoons of apple puree and spread half the chocolate cream on top. Top it up with a second layer using the rest of the sponge fingers, espresso, apple puree and cream.
4. Leave in the fridge to infuse for at least 10 minutes. Dust with the rest of the cocoa and serve.
| Portions | 1 |
| Time | 20 min |
| Total Energy | 659.0 kcal (2,763 kJ) |
| Protein | 33.0 g |
| Fat | 21.0 g |
| Carbohydrate | 79.0 g |
| Fibre | 0.0 g |
Chocolate Dessert with Sponge Fingers
