Dulce de Leche Tiramisu 

Ingredients:
For the Mascarpone Dulce de Leche Cream:

7 g gelatin powder 
50 ml cold water 
250 g mascarpone cheese or cream cheese 
250 g dulce de leche
320 g whipping cream
1 tbsp vanilla extract
For Assembling:

400 ml strong coffee
40 g sugar (3 tbsp) 
40 ml coffee liqueur (optional) 
20-24 ladyfingers 
2 tbsp cocoa powder 
For Decorating:

100 g dulce de leche for the cream 
50 g dulce de leche for piping 
200 g whipping cream 
1 tbsp cocoa powder 
¼ bar chopped dark chocolate 
Instructions:
Prepare the Gelatin:
In a small bowl, sprinkle the gelatin powder over the cold water and let it bloom for about 5 minutes. Once bloomed, gently heat it until dissolved (you can do this in the microwave for a few seconds).
Make the Mascarpone Dulce de Leche Cream:
In a mixing bowl, combine the mascarpone cheese and dulce de leche. Mix until smooth.
In another bowl, whip the whipping cream with vanilla extract until soft peaks form.
Gently fold the whipped cream into the mascarpone mixture.
Finally, add the dissolved gelatin to the cream mixture and fold until well combined.
Prepare the Coffee Mixture:
In a shallow dish, combine the strong coffee, sugar, and coffee liqueur (if using). Stir until the sugar is dissolved.
Assemble the Tiramisu:
Quickly dip each ladyfinger into the coffee mixture (do not soak them) and layer them in the bottom of a serving dish.
Spread half of the mascarpone dulce de leche cream over the ladyfingers.
Repeat the process with another layer of dipped ladyfingers and the remaining cream.
Chill:
Cover the dish and refrigerate for at least 4 hours, or overnight for best results.
Decorate:
In a mixing bowl, whip the 200 g of whipping cream until soft peaks form. Add 50 g of dulce de leche and 1 tbsp of cocoa powder, and mix until combined.
Spread the whipped cream mixture over the top of the tiramisu.
Drizzle with the remaining dulce de leche and sprinkle with chopped dark chocolate.
Serve:
Slice and serve chilled. Enjoy this decadent dulce de leche tiramisu!