Israeli Tiramisu

In a large bowl, using a hand mixer, beat the cream with the sugar at medium speed until soft peaks form.

In another large bowl, whisk the instant pudding with 1 1/2 cups of the milk, then immediately whisk in the farmer cheese and ricotta. Gently fold in the whipped cream until no streaks remain. 

In a shallow bowl, whisk the espresso with the 1 tablespoon of cocoa powder and the remaining 1/4 cup of milk. 

Dip one-third of the cookies in the espresso mixture and use them to line the bottom of a 9-inch-square baking pan, breaking the cookies to fit. Spread one-third of the pudding mixture evenly over the cookies. Repeat the layering 2 more times, ending with a layer of the pudding mixture. Generously dust the top with cocoa powder. Cover the tiramisu with plastic wrap and refrigerate overnight. Cut into 8 bars and serve.