Brew a strong 1.5 cups coffee. When the coffee is done, pour into a wide bowl and mix with the 3 tbsp coffee liquor.While it's brewing, begin whipping the 2 ¼ cups heavy whipping cream. Once stiff peaks form, add the ¼ cup powdered sugar and 2 tsp ground coffee. Store in the fridge until ready to use.

In a blender, combine 5 egg yolks, ½ cup sugar, 16 oz cottage cheese, ⅛ tsp almond extract, 1 tsp vanilla extract, and ¼ tsp salt until smooth to make the protein cream.

Remove ¼th of the whipped cream and keep it in the fridge for now. Add the protein cream to the other ¾ths of the whipped cream. Gently fold it in with a spatula, being careful to not deflate it too much. It doesn't need to be fully incorporated, just mostly.

Grab your pan and set up a layering station with the 2 packs Lady fingers, then the bowl of coffee, then the pan, and the protein whipped cream on the other side.

Now, dip each side of the lady finger into the coffee mixture for 2 seconds, or just until they feel slightly heavy. Then transfer to the bottom of the dish. Repeat until you have a single layer of lady fingers on the entire bottom of the pan. There is an art to this because if dipped too long, they will fall apart.

Top the cookies with half of the protein whipped cream, spreading evenly to get it into all the nooks and crannies. Repeat the lady finger process, placing another even layer of the soaked cookies on top of the cream. Spread out the remaining protein whipped cream on top.Finally, grab your remaining whipped cream from the fridge and spread or pipe it evenly over the top.

Let this chill, covered, in the fridge for at least 6 hours, but preferably overnight. Dust with the 2 tbsp cocoa powder just before serving.