Ingredients:

  • 2 cups cottage cheese (2% fat)
  • 0.25 cup plain Greek yogurt (2% fat)
  • 4 tbsp maple syrup
  • 1 tsp vanilla extract
  • 0.25 tsp almond extract
  • 16 ladyfinger cookies (Savoiardi)
  • 1 cup strong brewed espresso, cooled
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp Amaretto or dark rum (optional)

Instructions:

  1. Place the cottage cheese, Greek yogurt, maple syrup, vanilla extract, and almond extract into a high-speed blender or food processor.
  2. Blitz on high for 60–90 seconds, scraping down the sides halfway through, until the mixture is completely smooth, glossy, and free of curds.
  3. Pour the cooled espresso (and optional alcohol) into a shallow bowl.
  4. Dip each ladyfinger into the espresso for exactly one second per side to prevent sogginess. Arrange a layer of cookies at the bottom of an 8x8 square dish or individual ramekins.
  5. Spread a layer of the whipped cottage cheese mixture over the cookies. Repeat the layers until all ingredients are used.
  6. Use a fine-mesh strainer to dust the top with unsweetened cocoa powder. Serve immediately or chill for 2 hours for a firmer set.