Cottage Cheese Tiramisu for 4 Servings

Instructions:

1. Blitz the base. Combine the 450g low-fat cottage cheese, 120g non fat plain Greek yogurt, 60ml pure maple syrup, 5ml pure vanilla bean paste, and 1g sea salt in your blender.
2. Process until smooth. Run the blender for at least 60-90 seconds until the mixture is completely glossy and no curds remain. Note: If it looks grainy, keep blending; heat from the blades helps the proteins smooth out.
3. Prepare the soak. Mix the 240ml chilled espresso and 15ml dark rum in your shallow bowl.
4. Initial dip. Submerge an Italian ladyfinger into the espresso for exactly 1 second per side until the exterior is wet but the core is still firm.
5. First layer. Arrange the soaked ladyfingers in a single layer at the bottom of your 8x8 dish. Use about half of the 140g of cookies.
6. Apply the cream. Pour half of your blended cottage cheese mixture over the cookies until they are fully submerged and the layer is level.
7. Add texture. Finely grate half of the 10g dark chocolate over this first cream layer.
8. Repeat layers. Dip the remaining ladyfingers and place them on top, followed by the rest of the cream.
9. The long chill. Cover the dish and refrigerate for at least 4 hours until the ladyfingers have softened and the cream has set firm.
10. Final flourish. Just before serving, use the sieve to dust the 15g unsweetened dark cocoa powder over the top and finish with the remaining grated chocolate.