PREPARATION

• Grind the chocolate tea biscuits and keep 50 g for the garnish.
• In a bowl, add the ground tea biscuits, OLYMPOS strained yogurt 2% and stir, until you get a homogenous mixture.
• Put half of the mixture in a 20cm cooking ring lined with parchment paper and spread.
• Add half praline and spread.
• To unmold, use the very same ring as a disc to open the remaining mixture.
• Mold the first praline mixture once again with the ring and cover with the second disc.
• Spread the rest of the praline and garnish with 50g of biscuit crumbs.
• Optionally, put the dessert in the fridge for 5’ and unmold.