Tiramisu with Dulce de Leche

For the Sponge Cake

• 6 eggs
• 250 g sugar
• 250 g all-purpose flour
• 12 g baking powder
• 100 g sunflower oil
• 100 g water

For the Dulce de Leche Cream

• 300 g cream cheese
• 100 g heavy cream
• 50 g powdered sugar
• ½ natural vanilla bean (scraped) or 1 teaspoon vanilla extract
• 1 shot Espresso
• ½ teaspoon instant coffee
• 1 teaspoon coffee liqueur
• 1 can (400g) caramelized condensed milk (dulce de leche)

For the Sponge Cake:

1. Beat eggs with sugar until fluffy.
2. Gradually add the remaining ingredients and mix gently.
3. Bake at 180°C for 35 minutes.

For the Cream:

4. Mix the dulce de leche with the cream cheese. Beat the heavy cream with the powdered sugar and vanilla, then fold it in.
5. Add the remaining liquids (coffee, liqueur). Cut the sponge cake into slices, dip them in the coffee, and layer with the cream.
6. Top with a little caramelized milk and serve.