Pour ¹⁄³ cup cold water into a jug, sprinkle over 1 tablespoon gelatine and stir to combine.

Stand for 5 minutes to swell. Pour 1½ cups strong plunger coffee into a medium pan, add ¹⁄³ cup sugar and stir until sugar is dissolved. Remove from heat, add gelatine mixture and stir to combine.

Pour coffee mixture into a shallow bowl and refrigerate for 2-3 hours or until set. Cube a purchased Madeira sponge cake. Put 2-3 cubes into 4 glasses. Finely dice the coffee jelly.

Put a spoonful of jelly over the sponge and top with a spoonful or two of Jalna Premium Café Latte Creamy Yoghurt. Repeat layers, finishing with yoghurt. Serve immediately.