Step 1: Brew the Espresso

• Prepare 100 ml (about ⅓ cup + 1 tbsp) of espresso and let it cool completely. Avoid using hot espresso, as it can make the cracker base too soft.

Step 2: Prepare the Cream Mixture

• In a bowl, combine the Greek yogurt and mascarpone cheese. Stir until smooth and creamy.

• Add the honey and mix well, adjusting the sweetness to your preference. If the mixture feels too thick, you can add a splash of plant-based milk to loosen it slightly.

Step 3: Prepare the Cracker Base

• Crumble the crackers into small, even pieces—avoiding crushing them too finely to retain some texture.

• Gradually add the cooled espresso to the crumbled crackers, stirring gently to ensure even coating. Use just enough to soften them without making them soggy.

Step 4: Assemble the Dessert

• Divide the soaked crumbs evenly between serving glasses (such as mason jars, dessert cups, or small bowls).

• Press the crumbs down with the back of a spoon to form a firm base layer. The base should feel slightly compact but not too dense.

Step 5: Layer the Cream

• Spoon the prepared yogurt-mascarpone mixture over the cracker base, spreading it evenly. Aim for a thick, creamy layer that balances the base.

Step 6: Chill the Tiramisu

• Cover the glasses and refrigerate for at least 1 hour, or overnight for the best flavor and texture. Chilling helps the layers set and enhances the taste.

Step 7: Finishing Touches

• Just before serving, dust the top with cocoa powder using a fine sieve for an even finish.

• Optionally, garnish with fresh berries or a sprinkle of dark chocolate shavings for added flavor and presentation.