Prepare a cup of sweetened coffee (use 1–2 packets of sweetener or 1–2 tablespoons sugar) and let it cool. You can also add about 1 ounce (30 ml) of grappa or coffee liqueur if you like.

Dip the ladyfingers (or Pavesini) in the coffee, then arrange them in a baking dish once soaked.

Spread the nonfat yogurt (or a sweeter variety like Müller) evenly over the cookies. Repeat the process to make a second layer. Finally, dust with unsweetened cocoa powder and refrigerate the dessert for at least 1 hour.