Put yogurt, powdered sugar and mascapone in a bowl and whisk until smooth.
Whip the cream until stiff and fold into the mascarpone mixture.
Toast the flaked almonds in a pan without fat until golden brown.
Fill a baking dish (approx. 20 x 20 cm) with half of the mascarpone cream and spread evenly. Spread a few flaked almonds and cocoa powder on top and cover with Mikado sticks.
Place a second layer of mascarpone on top of the Mikado sticks and again sprinkle with flaked almonds and cocoa.
Spread the remaining mikado sticks on the cream and let it rest in the refrigerator for 1 hour.
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