Make the creamy filling: In a large mixing bowl, combine the cottage cheese, skyr, protein powder, maple syrup, vanilla paste, and a pinch of salt. Use a hand blender or a food processor to blitz until it is silky smooth and completely lump-free. You should see a thick, pale cream that looks like a fluffy mousse. The smell will be sweet and slightly tangy, but not sour.

Prepare the coffee dip: Pour the cooled strong coffee into a shallow dish. If you want a more intense coffee flavour, stir in the optional instant espresso powder until dissolved. The liquid should be a deep, dark brown and smell rich and aromatic.

Quickly dip the biscuits: Working one at a time, dip a ladyfinger biscuit into the coffee for no more than 2 seconds on each side. You want it to be moistened but not soggy. The biscuit should feel soft on the outside but still have a slight resistance when you lift it. If it breaks, you’ve left it in too long.

Layer the cups: Place a single layer of dipped biscuits at the bottom of each of your six serving cups or jars. I use small glass ramekins. You may need to break a biscuit to fit the shape. You should hear a soft squelch as they settle.

Add the cream layer: Spoon a generous layer of the creamy filling over the biscuits. Spread it evenly using the back of the spoon. The layer should be about 1cm thick. The texture will be thick and spreadable, almost like a very smooth buttercream.

Repeat the layers: Add another layer of dipped biscuits, then another layer of cream. Finish with a final, very thin layer of cream on top. You should have two distinct layers of biscuits and three of cream. The top should be smooth and white.

Dust and chill: Place a fine-mesh sieve over each cup and spoon a generous amount of cocoa powder into it. Tap the sieve gently to dust the top evenly with a deep, dark brown layer. Cover each cup with a lid or cling film. Refrigerate for at least 2 hours, but ideally overnight. The wait allows the biscuits to soften fully and the flavours to meld. After chilling, the top will feel firm to the touch, and the cream will have set like a mousse.