Creamy skyr, espresso-soaked savoiardi, and bittersweet cocoa — tiramisu in a jar at 24g protein.

Per serving
Brew 60ml strong coffee — 2 espresso shots, 1 lungo, or 1 tsp instant coffee dissolved in 60ml hot water. Stir in 5g maple syrup. Let it cool to room temperature, about 5 minutes.
In a small bowl, stir the skyr with 5g maple syrup and the vanilla until smooth and glossy.
Break the 18g of biscuits into bite-sized pieces. Dip each piece into the coffee for 2 seconds per side — soaked but not falling apart. Lay half the dipped pieces in the bottom of a 250ml glass jar.
Spoon over half the skyr cream and smooth into an even layer.
Lay the remaining dipped biscuit pieces on top, then spread the rest of the skyr cream over them.
Cover and chill at least 1 hour, ideally 2 hours — the biscuits keep softening into the cream. Just before serving, sift the cocoa over the top in a fine even layer.
Plain skyr only — flavored versions add 4 to 6g extra sugar per 100g and shift the macros. Decaf espresso works if you want it before bed. Chill at least 1 hour, ideally 2; up to 8 hours is fine but past that the cocoa goes patchy, so dust right before eating. For a richer mouthfeel, swap fat-free skyr for full-fat skyr or Greek yogurt 5% — adds about 50 calories per jar.
Best eaten on the day of assembly. Will keep covered for 24 hours in the fridge, but biscuits get softer and cocoa goes patchy. For meal-prep, store the skyr-maple mix and the coffee soak separately and assemble the day you plan to eat it.