Spoon the coffee-flavored yogurt into a loaf pan or wide container, spreading it into an even layer so the surface is smooth and flat.

Stand the speculoos cookies upright along one short edge of the pan, spacing them evenly so they touch the yogurt and create a soft, cake-like wall.

Press the cookies gently into the yogurt so they’re partially submerged and will soften as they chill.

Cover the container tightly with plastic wrap or a lid to prevent fridge odors from affecting the flavor.

Refrigerate for at least 4 hours, or up to overnight, until the cookies become tender and the yogurt base sets into a spoonable, cheesecake-like consistency.

Just before serving, sift the unsweetened cocoa powder over the top for a classic tiramisu finish and an enticing aroma.