Assembly:
Soak the ladyfingers in the coffee syrup, one by one, and place them at the base of a deep dish.
Pour half of the dulce de leche cream and spread carefully. Draw a zigzag of dulce de leche with a piping bag with a round tip (Optional).
Sprinkle cocoa powder over the cream.
Place another layer of ladyfingers soaked in the coffee and another layer of cream. Even out the last layer with an offset spatula.
Refrigerate for at least 4 hours but ideally 8-12 hours.
Decoration:
Whip the dulce de leche and the whipping cream together with a mixer with a whisk attachment until stiff peaks form, and place in a piping bag with a star tip.
Pipe kisses with the cream, leaving some space between each other. Dust cocoa powder over those dollops.
Fill the remaining spaces with the rest of the cream without dusting any cocoa powder.
With the same dulce de leche piping bag we used for the filling pipe small dollops here and there. Add chocolate curls or chunks.
Leave refrigerated until serving time.
Notes
This recipe will fit in an 8×8-inch square dish or a 9-inch round dish
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