First, rinse the cottage cheese in a fine mesh sieve with cold water to remove excess salt and then drain it thoroughly. This step is crucial as it enhances the flavor and ensures the light texture you’re aiming for.

1-In a high-speed blender, combine the 2 cups of cottage cheese, 6 tablespoons of milk, 2 tablespoons of liquid sweetener, and 1 teaspoon of pure vanilla extract. Blend until smooth for about 2-3 minutes, scraping the sides as needed to get that creamy consistency.

2-In a loaf pan, quickly dip 6 ladyfinger cookies one by one into the 3/4 cup of cooled strong coffee or espresso, making sure both sides are coated but not soaked through.

3-Arrange the dipped ladyfingers in a single layer at the bottom of the pan.

4-Spread 1/3 of the blended cottage cheese mixture over the ladyfingers and level it with a spatula for even creamy layers.

5-Repeat the dipping and layering process with the remaining ladyfingers and mixture to form three full layers in total.

6-Cover the pan tightly with foil and refrigerate for at least 4 hours, or ideally overnight, to let everything set properly. The total time is about 4 hours and 20 minutes, including chilling.

7-Before serving, dust the top with 1 tablespoon of cacao or cocoa powder and cut into 6 equal rectangular pieces using a sharp knife; use a silicone spatula to lift the slices neatly.