Ingredients:

  • 500g cottage cheese (2% fat)
  • 125g plain non-fat Greek yogurt
  • 60ml maple syrup
  • 1 tsp vanilla bean paste
  • 0.25 tsp almond extract
  • 240ml strong espresso, chilled
  • 15ml coffee liqueur (optional)
  • 20 ladyfinger cookies (Savoiardi)
  • 2 tbsp unsweetened cocoa powder
  • 10g dark chocolate, grated

Instructions:

  1. Place 500g cottage cheese, 125g Greek yogurt, 60ml maple syrup, 1 tsp vanilla bean paste, and 0.25 tsp almond extract into your blender.
  2. Blend on high for 2 minutes until the mixture is completely smooth and looks like glossy paint. Note: Stop and scrape the sides once to ensure no rogue curds remain.
  3. Combine 240ml chilled espresso and 15ml coffee liqueur in a shallow bowl.
  4. Submerge each ladyfinger in the coffee for exactly 1 second per side until the exterior is dark but the center remains firm. Note: If they feel floppy, they are over soaked.
  5. Arrange 10 soaked ladyfingers in a single layer at the bottom of your 8x8 dish.
  6. Pour half of the whipped cottage cheese mixture over the cookies and spread evenly with a spatula.
  7. Add the second layer of 10 soaked ladyfingers, followed by the remaining cream.
  8. Cover and refrigerate for at least 4 hours until the cream feels set and the aromas have melded.
  9. Right before serving, dust with 2 tbsp cocoa powder and top with 10g grated dark chocolate.