Dulce the Leche Layer
In a small saucepan whisk together egg yolks and Dulce the Leche until homogenized.
Get it over medium-heat for five minutes or until the first bubble appears. Then, then reduce the heat to medium-low and whisk vigorously for 1 minute and take it off. It's ok if it is thinner at first it will get thicker along the way.
Let it cool and stir once in a while. If you want it to cool quicker just beat it with a hand mixer. After this pour it into the jars, pots or even a deep dish where you'll serve the dessert. Make sure to be generous. 😉
Mix coffee with hot water and let it cool. When lukewarm, dip the biscuits on both sides and place them over the layer of Dulce de Leche. Be careful so the cookies do not fall apart. I used 3 biscuits per single dose.
Hydrate the gelatin sheets in ice cold water. The cream should be very cold.
Whisk egg whites until soft peaks with the salt.
Wisk the cream until firm peaks, when almost ready add the tablespoons of sugar one by one.
When the cream is ready, drain the gelatin and melt it for a few seconds in the microwave or on the stove. With the mixer on, pour the melted gelatin into the cream and mix well (if the gelatin is too hot, wait a bit).
Fold egg whites into the cream. Then pour it over the coffee layer or take a few minutes to the fridge to gain some structure and make some decoration in this final layer.
Take it to the fridge for at least an hour or you can even do it the day before.
When serving garnish with cocoa powder as much as you like. A good layer of cocoa pleases me. This will make a fantastic contrast with the sweetness of the dessert. And it's flavor blends in perfectly, harmonizing with the all the layers.