Coffee Pie

Into a bowl, start by adding the crushed biscuits and the cocoa powder. If you want, you can replace the cocoa powder with chocolate powder 70% or 50% cocoa. Mix them very well.

Add the melted butter and mix well until the mixture looks like wet sand. 

Into a pie pan with removable base, add a drizzle of oil and spread it very well all over the bottom of the pan. Pour all the biscuit mixture and shape it around the edges and the base of the pan in order to make the pie crust, trying to leave it as flat as possible. Set aside.

Into a bowl, add the natural plain yogurt and the instant coffee, mix well until combined. 

Into another bowl, add the heavy cream and the icing sugar, whip it all together very well until it reaches whipped cream consistency. After turning whipped cream, add the cream cheese and the coffee mixture we’ve made, whip again until it forms a smooth uniform cream. 

Once you’ve done that, put half of this cream on the pie and spread it very well until flat.

Then dip the ladyfingers’ biscuits in some iced coffee or room-temperature coffee and put them all over the cream, making a layer.

After that, pour the remaining cream over the biscuits. Evenly spread this cream into a smooth flat layer. 

Place in the fridge and leave for at least 4 hours.

After this indicated time, sprinkle some cocoa powder over the pie and decorate it with some strawberries.

Unmold and serve.