Make the chia yoghurt cream

• Spoon the Greek yoghurt into a bowl.
• Stir in the chia seeds, honey and vanilla extract until smooth.
• Let it sit so the chia seeds thicken the cream.

Dip the ladyfingers

• Pour the cooled espresso into a shallow dish.
• Quickly dip each ladyfinger in the espresso so it softens without falling apart.

Layer the tiramisu

• Place a layer of dipped ladyfingers in the ramekins.
• Cover with a layer of the chia yoghurt cream.
• Repeat with a second layer of ladyfingers and cream.

Chill and finish

• Refrigerate the tiramisu so it sets.
• Dust the top with cocoa powder through a sieve before serving.