1/2 cup (125 ml) espresso or strong coffee, hot

1/4 cup (60 ml) cocoa powder, sifted

3/4 cup (180 ml) sugar

1 cup (250 ml) 35% cream

1 1/2 cups (375 ml) 0.1% mocha yogurt

18 ladyfingers or Savoiardi cookies

Cocoa powder, for dusting

In a bowl, combine the coffee, cocoa powder, and 60 ml (1/4 cup) of sugar with a whisk. Set aside.

In another bowl, whip the cream with the remaining sugar until stiff peaks form. With a spatula, fold the yogurt into the cream.

Quickly dip the cookies into the coffee mixture to soak them. Place half the cookies at the bottom of a 23-cm (9-inch) square or round glass dish. Cover with half the yogurt mixture and layer with the remaining cookies and filling. Refrigerate for 2 hours before serving. If desired, dust the surface of the dessert with cocoa powder.

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