Blend the cottage cheese, Greek yogurt, 1/3 cup maple syrup, vanilla extract, and salt until completely smooth. Transfer the mixture to a bowl.
Whip the heavy cream until it holds medium peaks. Gently fold the whipped cream into the cottage cheese mixture to create a light tiramisu cream.
Stir the cooled espresso and 2 tablespoons maple syrup together in a shallow bowl.
Briefly dip half of the ladyfingers in the espresso mixture, one at a time, and arrange them in the bottoms of six dessert cups. Avoid soaking them long enough to become soggy.
Spoon half of the cottage cheese cream over the ladyfingers. Repeat with the remaining dipped ladyfingers and cream.
Cover and refrigerate the tiramisu cups for at least 6 hours so the layers soften and the flavors blend.
Dust the tops evenly with cocoa powder immediately before serving.
