Blend powdered sugar and cream cheese with an electric mixer until light and fluffy. Add yoghurt and mix well. Fold in the whipped topping or whipped cream. Set aside.

In a microwave-safe bowl, combine sugar, water, and crème de cassis. Heat on high power for about 60 seconds or until well heated. Stir, then cool to room temperature.

Dip half of the ladyfingers quickly in the cooled syrup, coating all sides of each cookie —about four turns in the liquid. Line the bottom of a 8X8-inch baking pan with the dipped ladyfingers, two rows of six ladyfingers across, touching end to end. Spread half of the whipped mixture evenly over the ladyfingers. Sprinkle half of the grated chocolate over the whipped topping.

Place the raspberry preserves in a microwave-safe bowl. Heat on High power for about 45 seconds, or until spreadable. Pour preserves on top of grated chocolate layer and spread evenly. Sprinkle half of the remaining grated chocolate on top of the raspberry preserves. (The chocolate layers will help hold the preserves in the center of the dessert.)

Dip the remaining ladyfingers in the syrup and layer them as before on top of the grated chocolate. Top with remaining whipped mixture, spreading evenly. Sprinkle with remaining grated chocolate. Cover with aluminum foil and chill for eight hours or overnight.

Makes 8 servings.

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