Servings: 4
Prep time: 20 minutes
Chilling time: 1 hour
Ingredients
- 500 g (2 cups) cottage cheese
- 60 ml (¼ cup) maple syrup
- 5 ml (1 teaspoon) vanilla extract
- 125 ml (½ cup) espresso, cooled
- 15 ml (1 tablespoon) maple syrup
- 12 ladyfinger cookies
- 15 ml (1 tablespoon) unsweetened cocoa powder
- 30 g (1 oz) dark chocolate, grated or finely chopped
Preparation
- In the blender jar, combine the cottage cheese, 60 ml (¼ cup) of maple syrup, and the vanilla. Blend for 1 to 2 minutes, until the mixture is perfectly smooth and creamy.
- In a bowl, mix the cooled coffee and 15 ml (1 tablespoon) of maple syrup.
- Coarsely break up the ladyfingers. Quickly dip the pieces into the coffee, without letting them soak too much.
- Divide half of the soaked cookies among 4 glasses. Add a layer of cottage cheese cream. Repeat with the remaining cookies, then top with the remaining cream.
- Refrigerate for at least 1 hour.
- Just before serving, dust with cocoa powder and garnish with grated dark chocolate.
Tip: To achieve a texture closer to that of a traditional tiramisu, mix the cottage cheese long enough to create a perfectly smooth mixture.
