Date Syrup:
1 cup (250ml) strong black coffee
¼ cup Chelsea White Sugar
12 fresh dates, sliced thickly

Base:
18 sponge finger biscuits
1 cup (250ml) cold black coffee

Topping:
250g block light cream cheese (softened at room temperature)
½ cup (125ml) light cream
1 ½ tbsps (30g) Chelsea White Sugar 
100g dark chocolate, grated

1. Date Syrup: Combine coffee, Sugar and dates in a small saucepan, bring to the boil, reduce heat and simmer for 5 mins. Allow to cool.

2. Base: Break biscuits into large pieces. Divide evenly between six serving glasses.

3. Drizzle cold coffee over broken biscuits, set aside until coffee has soaked through.

4. Topping: Beat low fat cream cheese, cream and Sugar together with an electric mixer for 2 mins or until smooth.

5. Spoon a heaped spoon of date syrup over biscuits, top with a dollop of cream mixture followed with a generous sprinkle of grated chocolate to serve.