In a large glass or ceramic bowl, blend powdered sugar and cream cheese with an electric mixer. Fold in yoghurt and 1½ cups of the whipped topping with a spatula until smooth.

In a small bowl, dissolve coffee crystals and sugar in the hot water. Split ladyfingers in half and line the bottom of an 8x8-inch baking dish with the bottom halves. Drizzle or brush with half of the coffee mixture, then spread half of yoghurt mixture over top.

Repeat with remaining ladyfinger halves, coffee mixture, and yoghurt mixture. Spread remaining ½ cup whipped topping over yoghurt mixture and sprinkle with cocoa powder. Cover and chill for 4 to 6 hours before serving. Keep leftovers refrigerated.

Makes 6 to 8 servings.

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