Dessert "Zebra" from cookies and cottage cheese (without baking)

Today we are preparing a curd delicacy for tea without baking and without flour. In the layers of white and coffee-chocolate cottage cheese, cookies soaked in natural coffee are "lost". Delicate, delicious dessert and easy to prepare! I love making this recipe over the summer!

Ingredients

• Curd - 600 g
• Yogurt - 140 g
• Sugar - 5 tbsp. spoons
• Gelatin - 2 tbsp. spoons (20 g)
• Water (to dissolve gelatin) - 5 tbsp. spoons
• Cookies - 15 pcs.
• Cocoa powder - 1 tbsp. a spoon
• Natural freshly brewed coffee - 3-4 tbsp. spoons + 6-7 tbsp. spoons
• For glaze:
• Sour cream - 3-4 tbsp. spoons
• Cocoa powder - 3 tbsp. spoons
• Sugar - 3 tbsp. spoons
• Butter - 50 g

Directions

1. So, I'll tell you how to cook everything.
2. First of all, soak the gelatin in 5 tablespoons of boiled and cooled water.
3. When the gelatin swells, melt it in a water bath.
4. Then combine cottage cheese, sugar and yogurt.
5. Punch with an immersion blender.
6. When the curd mass becomes homogeneous, we introduce melted gelatin and continue to beat.
7. Let's brew your favorite natural coffee. But before adding it to the curd, do not forget to cool.
8. We divide the curd mass approximately in half.
9. In one part of the curd mass, add 1 tbsp. a spoonful of cocoa powder and 3-4 tbsp. spoons of freshly brewed coffee.
10. We have two types of curd mass, a form covered with a film, biscuits and coffee.
11. Alternating layers - white, coffee-chocolate and cookies - we collect dessert. Carefully align the curd layers so as not to mix.
12. Dip the biscuits in coffee before placing them on top of the curd.
13. The hardest part of the recipe is waiting for the dessert to harden. We send the form to the refrigerator to harden for 3 hours.
14. During this time, prepare the usual glaze: sour cream, cocoa, sugar, mix and heat on the stove.
15. Add a piece of butter. Stir in the chocolate mixture until the butter is completely melted.
16. We shift the icing into a piping bag and, as it seems to me, quite plentifully pour the dessert on top.
17. It turns out very tasty and beautiful!