Tiramisu Dulce de Leche

We’ll start off by placing 750g of cream, 3 tbs of icing sugar and 1 tsp of vanilla extract in a large bowl and with an electric mixer we are mixing until its well combined and thick. You really want these ingredients to be cold and not room temperature. Start slow and then go up a to a nice high speed and you are holding that for a couple of minutes until it becomes a thick cream.

Once we have our cream thickened, we’ll add 250g of Mascarpone and 400g of Doulsi Dulce de Leche. Starting slow and then going to a medium speed with the electric mixer, we’ll get everything nicely combined and our cream is done.

We need to soak our sponge fingers in coffee, 2 or 3 turns in the coffee, they don’t need to be soggy just nicely soaked. Depending on the sponge finger you have, some soak up a lot of liquid and some are little denser. Don’t worry about using all of the liquid, it is possible to have some coffee left and that’s fine.

Cover 1 layer of the tray with sponge fingers, cover as much area as possible. You may need to do some cuts to get everything to fit.

So, we got our first layer done, now we need to add a layer of cream. It will be about half of the cream maybe a little less. Spread it evenly across and then we are adding another layer of coffee soaked sponge fingers.

Before we add the rest of the cream I like to add stripes of Dulce de Leche which just helps add more flavour to the tiramisu.

Lastly, add the rest of the cream and even it out.

For the final touch a thin layer of chocolate powder which adds a little bitterness.

To serve, you can put a little more dulce de leche on top.