Zubereitung

1. 1

   Whip the cream until stiff. Stir the yogurt with the powdered sugar and vanilla sugar, then gently fold in the whipped cream.

2. 2

   Briefly dip the ladyfingers into the cooled espresso and arrange half of them in a dish or in glasses.

3. 3

   Spread half of the yogurt cream on top, add a second layer of biscuits and finish with the remaining cream.

4. 4

   Chill for at least 3 hours and dust generously with cocoa just before serving.