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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