Ingredients:
• Shortbread biscuits: 180-200g
• Sour cream (any fat content): 100ml
• Cottage cheese (any fat content): 200g
• Instant coffee: 2-3g
• Water: 100ml
• Sugar: 3 tbsp
• Cocoa powder: 1 tbsp
• Vanilla sugar: optional
Preparation:
1. Place the sour cream and cottage cheese into a blending bowl. Add the sugar as well (if using vanilla sugar, add it at this stage). It is highly recommended to use an immersion blender to break down even the smallest cottage cheese grains and turn everything into a smooth cream.
2. Blend the mixture for about 3-4 minutes, making sure to lift the cottage cheese from the very bottom of the bowl until completely smooth.
3. Boil water and brew the instant coffee. Dip the biscuits into the coffee in small batches, but not all at once, otherwise they will get too soggy. Dip about 2-4 pieces at a time.
4. Arrange the dipped biscuits at the bottom of a dessert bowl, glasses, or small portion dishes.
5. Spread one-third of the cottage cheese cream evenly over the biscuits. Repeat the layers in the same order: biscuits dipped in coffee, followed by another layer of cream. The final layer must be the cream; gently smooth its surface.
6. Dust the top with cocoa powder using a fine sieve and place it in the refrigerator to soak for 1 hour. After this time, the dessert is ready to be served.
Bon appétit! ❤️