Icebox Cake "Latte with Caramel"

Ingredients:

• 2 tbsp instant espresso powder
• 1 can (400 g) dulce de leche
• 3.5 cups heavy cream
• 9 chocolate wafer cookies
• 24 savoiardi biscuits (lady fingers)
• 1/4 cup chocolate-coated coffee beans, lightly crushed

Preparation:

1. In a medium bowl, combine the espresso powder with 1/4 cup hot water until the coffee is completely dissolved. Add 3/4 cup dulce de leche and stir until smooth.
2. In a large bowl, beat 3 cups heavy cream with a mixer on medium speed until medium peaks form, about 2 minutes. Add the espresso and dulce de leche mixture to the cream and beat until very stiff peaks form, about 1 more minute.
3. Place the chocolate wafer cookies directly in the center of a large flat serving platter to form a 9 x 4-inch rectangle (break one cookie to fill any gaps). Spread 1/4 cup whipped coffee cream over the cookies. Place 8 savoiardi cookies evenly across this cream layer, then spread a third of the remaining coffee cream over the savoiardi. Repeat this process 2 more times with the remaining savoiardi and coffee cream.
4. Using an offset spatula, spread the top layer of frosting evenly over the top and down the sides of the cake to completely cover it. Cover with plastic wrap and refrigerate for 8 hours (or overnight).
5. Once the cake is completely set, remove the plastic wrap. In a medium bowl, beat the remaining 1/2 cup heavy cream with a mixer (or by hand) until medium peaks form. Spread the whipped cream over the cake. Heat the remaining dulce de leche in a small microwave-safe bowl until it is liquid enough to drizzle over the cake. Drizzle the dulce de leche evenly over the cake, then sprinkle with the crushed chocolate-covered coffee beans.