Brew and cool the coffee. Make strong espresso or coffee. Stir in the rum or liqueur if using, then let it cool to room temperature so it doesn’t over-soften the ladyfingers.

Mix the creamy base. In a bowl, beat the light cream cheese or mascarpone until smooth. Add Greek yogurt, protein powder, vanilla, sweetener, and a pinch of salt. Whisk until thick, creamy, and lump-free. Adjust sweetness to taste.

Test the soak time. Dip one ladyfinger in the coffee for 1–2 seconds. It should soften but not collapse. Adjust dip time based on how dry your ladyfingers are.

Build the first layer. Arrange a tight layer of dipped ladyfingers in an 8x8-inch dish or similar container. Break pieces to fill gaps.

Spread the cream. Spoon half of the protein cream over the ladyfingers and smooth it out. Aim for an even layer from corner to corner.

Repeat. Add a second layer of dipped ladyfingers, then the remaining cream.

Dust with cocoa. Sift a generous layer of unsweetened cocoa powder over the top. Add chocolate shavings if you like a bit of texture.

Chill to set. Cover and refrigerate for at least 4 hours, ideally overnight. This helps the flavors meld and the layers firm up.

Serve. Slice or scoop, then finish with a light extra dusting of cocoa right before serving for a fresh look.