Dulce de Leche Tiramisu

In a shallow dish, combine the brewed coffee and coffee liqueur (if using). Let it cool to room temperature.
Make the Cream Filling:

In a large mixing bowl, beat the mascarpone cheese with powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the mascarpone mixture until fully combined.
Add in the dulce de leche and mix until smooth, creating a creamy, caramel-flavored filling.
Assemble the Tiramisu:

Quickly dip each ladyfinger into the cooled coffee soak, making sure not to soak them too long (about 1-2 seconds).
Arrange a layer of soaked ladyfingers in the bottom of a serving dish (about 9×9 inches or similar).
Spread half of the cream mixture over the ladyfingers, smoothing it into an even layer.
Add another layer of dipped ladyfingers on top of the cream.
Spread the remaining cream mixture on top, smoothing it out evenly.
Chill and Serve:

Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the dessert firm up.
Before serving, sift a light layer of cocoa powder or grated chocolate on top.
Drizzle warmed dulce de leche over the top for an extra touch of sweetness.
Serving and Storage Tips: