Make the cream

• Whisk the mascarpone, Greek yogurt, honey and vanilla extract in a bowl until smooth and creamy.

Dip the ladyfingers

• Pour the cooled espresso into a shallow dish.
• Dip each ladyfinger briefly on both sides so it softens without falling apart.

Assemble

• Place a layer of dipped ladyfingers in the ramekin.
• Spread the cream over the top, then repeat with the remaining ladyfingers and cream.

Chill

• Cover and refrigerate so the layers set and the flavors meld.

Dust and serve

• Dust the top generously with cocoa powder through a sieve just before serving.