Brew 1 ½ cups of strong black coffee or espresso. In a mixing bowl, combine the hot coffee with 2 tablespoons of granulated sugar and ½ teaspoon of vanilla extract, stirring until the sugar dissolves. Allow to cool.

In a food processor, add 16 ounces of 2% cottage cheese and process until smooth. Blend in ¼ cup sugar and 1 teaspoon vanilla until well-combined. Chill for at least 30 minutes.

Set up a double boiler and whisk together 2 egg yolks and 2 tablespoons of sugar for about 10 minutes until pale and thick. Cool slightly before incorporating.

Fold the egg yolk mixture into the chilled cottage cheese base and blend until creamy.

Dip biscuits briefly into the cooled coffee mixture, layer them in a dish, then add the cottage cheese mixture. Repeat layering until ingredients run out, finishing with cottage cheese.

Cover and refrigerate for at least 4 hours or overnight. Dust top with cocoa powder or add chocolate shavings before serving.