Tiramisu with caramel cream and cinnamon

Preparation

1. In the glass we add the 300 g of cream cheese, the 100 g of sugar and the 250 g of dulce de leche. We program 40 seconds at speed 3,5.

2. We pour the coffee into a small bowl and mix it with two tablespoons of coffee liqueur. We prepare a rectangular tray to assemble the tiramisu.

3. We soak the biscuits in the liquor and place the first layer with half of the biscuits. We add half of the cream cheese and spread.

4. We place the other half of the cakes spread with coffee. Pour the rest of the caramel cream on top and spread.

5. In the clean glass we place the butterfly. We add the very cold whipping cream and the 80 g of sugar. We schedule it during 40 seconds at speed 3,5. The time is indicative since the cream may need more or less time, depending on how cold it is. We try to do it for 40 seconds and if it needs more time we beat it a little more, but without going too far.

6. We put the cream in a pastry bag with a wide, curly nozzle. We decorate the surface of the tiramisu with small mounds of the cream.

7. Sprinkle with a layer of cocoa powder and another layer of cinnamon powder. We put it in the refrigerator and let it set for 2 hours. We serve cold.