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A high-protein, lighter twist on the classic Italian dessert featuring espresso-soaked ladyfingers and creamy vanilla Greek yogurt.
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In a medium bowl, whisk together the Greek yogurt, maple syrup, and vanilla extract until completely smooth and creamy.
Pour the cooled espresso into a shallow dish or wide bowl.
Quickly dip each ladyfinger into the espresso for 1 to 2 seconds per side, taking care not to oversaturate them.
Arrange a layer of soaked ladyfingers at the bottom of four individual serving glasses or a small dish.
Spoon half of the sweetened Greek yogurt mixture over the dipped ladyfingers and smooth the top with a spatula.
Repeat with a second layer of espresso-dipped ladyfingers and top with the remaining Greek yogurt mixture.
Dust the top generously with unsweetened cocoa powder using a fine-mesh sieve, and sprinkle a dash of cinnamon if desired. Chill for at least 30 minutes before serving.
Store covered in the refrigerator for up to 2 days. The ladyfingers will continue to soften over time.
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