Dulce de leche; we like to think as the curvy big sister of caramel, the soft creamy addictive spread that draws most towards the fridge in the middle of the night, eyes glazed and spoon quivering in hand.
The country best known for its dulce de leche is Argentina, where it has been adopted as a national heritage.With names like manjar blanco in Peru to Cajeta in Mexico. No country other than Argentina, however, can claim a three kilogram per capita consumption?.

Dulce de leche comes in all shapes and sizes, and can be consumed any time of the day. At breakfast, it is usually baked into a myriad of pastries, and no dessert menu or tea time platter is complete without a solid helping of the stuff. Then, of course, there are endless arrays of alfajores, Argentine cookies that have dulce de leche sandwiched between two spongy biscuits and covered in chocolate — go to snacks for everything from school lunch boxes to business meeting coffee breaks.

What makes dulce de leche specifically Argentine?

One of the primary reasons that Argentine dulce de leche has become famous is the high quality of its dairy cows, and richer milk makes for a superior quality dulce de leche.

Tips for making it at home?

For every liter of milk use about 28 ounces of sugar. As the mixture starts to boil, add half a teaspoon of Bicarbonate of soda which helps give color to your dulce de leche. Once it hits boiling point, turn down to low heat stirring constantly with a wooden spoon. It should take a couple of hours of this stirring until it is done. You will know it is done when you let a droplet of dulce de leche fall into a glass of cold water and it doesn’t dissolve, but rather falls to the bottom. To cool it down, place your pot into a bath of cool water, stirring constantly but not scraping the bottom.

dulce de leche tiramisu 
INGREDIENTS
1 large cup of strong coffee sweetened to taste
1 pound vanilla sponge cake
14 ounces dulce de leche
14 ounces mascarpone
DIRECTIONS
In a 6 x 6 inch baking tray place a layer of vanilla sponge cake and soak with half the cup of coffee.
Mix the mascarpone and dulce de leche thoroughly and use half this mixture to cover the sponge layer.
Make another layer of sponge cake and soak in coffee.
Finish by covering with the remaining mascarpone and dulce de leche mixture.
Leave to chill in the fridge for at least two hours before serving.