Make the espresso coffees and pour into a soup bowl. Briefly dip the ladyfingers into the coffee then distribute evenly among 5 serving bowls.

Mix together the Mascarpone, yogurt and Amaretto in a bowl until smooth and creamy.

Spread 2 Tbsp of the mixture over the ladyfingers in each bowl. Dust with cocoa and garnish with a mint leaf (if liked).

Refrigerate for 3-4 hours before serving!