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Hot chocolate tiramisu parfait cups

Serves: 4
Prep: 5
Cook: n/a

    We’ve turned Weet-Bix and yoghurt on its head with a special, chocolaty, twist!


    • 6 Weet-Bix™
    • 2 cups natural yoghurt or low-fat Greek yoghurt
    • 1 cup thick custard
    • 3/4 cup So Good Soy Milk or Unsweetened Almond Milk
    • 1 Tbsp brown sugar
    • 2 Tbsp cocoa powder, divided
    • 40 g grated dark chocolate
    • fresh raspberries, optional


    1. Gently heat So Good milk in a small saucepan until just steaming. Remove from heat, whisk in brown sugar and 1 Tbsp cocoa powder. Set aside to cool.
    2. Roughly crush Weet-Bix. Stir yoghurt and custard together until smooth.
    3. Divide 1/3 of the crushed Bix between 4 large glasses and drizzle each with a scant 1 Tbsp hot chocolate. Spoon 1/4 cup yoghurt mixture into each cup, then dust with a bit of extra cocoa powder. Repeat the layers two more times.
    4. Sprinkle with grated chocolate and garnish with a few fresh berries. Parfaits can be served immediately, or covered and refrigerated overnight.


    • For an extra indulgence, stir 2 Tbsp mascarpone through the yoghurt mixture.

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