The first thing you’ll need to do is prepare the coffee. Brew a strong cup of espresso or coffee, and then allow it to cool slightly. Add sugar to taste, depending on how sweet you prefer your coffee.

In a large bowl, combine the mascarpone cheese and dulce de leche. Using a hand mixer or whisk, blend them together until smooth. This mixture should be creamy and have a rich caramel flavor from the dulce de leche.

In another bowl, whip the heavy cream until stiff peaks form, taking care not to over-whip to avoid curdling. Once the whipped cream is ready, gently fold it into the mascarpone and dulce de leche mixture. You want to maintain as much airiness as possible, so use a folding motion rather than stirring.

Briefly dip each ladyfinger into the cooled coffee mixture for one to two seconds. Be sure not to let them soak for too long, or they’ll become too soggy. You want the ladyfingers to absorb just enough coffee to flavor them, but they should still hold their shape.

Place the soaked ladyfingers in the bottom of a large dish, like a 9x9-inch square pan or a similarly sized rectangular dish. Once the first layer of ladyfingers is in place, spread half of the mascarpone and dulce de leche mixture over the top, smoothing it out with a spatula.

Add another layer of soaked ladyfingers on top of the mascarpone mixture, followed by the remaining dulce de leche mascarpone mixture. Smooth the top layer with a spatula to create an even finish.

Wrap the tiramisu in plastic wrap and chill it in the refrigerator for at least 4 hours, though overnight is ideal. This gives the flavors time to blend and allows the layers to firm up properly. Before serving, dust the top of the tiramisu with unsweetened cocoa powder for that signature touch. You can also drizzle some extra dulce de leche on top for a more decadent look.