Line a 9 x 9 inch pan with parchment paper, leaving some overhang for easy removal later.

Pour the espresso mixture into a medium mixing bowl, one that is just wide enough for dipping a whole ladyfinger easily.

With the firmer/sugary side facedown, dip the ladyfinger quickly into the espresso (submerging it about halfway) and remove it right away so it doesn’t become too soft.

Place it into the bottom of the baking pan (dipped side facedown onto the pan).

Repeat this process, until you have lined the bottom of the baking pan with dipped ladyfingers. You should have about 14 ladyfingers (2 rows of 7).

Add 2 packed cups (500g) of yogurt over the cookies and use a small offset spatula to spread it evenly across.

Try to only spread the yogurt out enough to cover the cookies and not past the cookies.

Repeat this process two more times, so you should have a total of 6 layers. The final layer is yogurt.

For the final yogurt layer, you can make it a little bit thinner; just enough to generously cover the surface.

Lightly cover the surface of the baking pan with plastic wrap.

Place into fridge for about 4 hours or overnight to allow the cookies to soften.

Keep the cake in the fridge until ready to serve.

Dust the surface with cocoa powder right before cutting and serving.

Uneaten cake can be stored in the fridge in an airtight container for up to a few days.