• Step 1 - Whip the Cream: In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed until it forms soft peaks. Then reduce to medium speed and whip until stiff peaks form. Be careful not to overwhip. Set the whipped cream aside.
• Step 2 - Mix the Dulce de Leche and Mascarpone: Using the same mixing bowl, switch to the paddle attachment. On low speed, combine the dulce de leche and mascarpone cheese and until the mixture is smooth and fully incorporated. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
• Step 3 - Incorporate the Whipped Cream: Add the whipped cream to the dulce de leche mixture. Beat gently on medium speed until thoroughly combined, with no streaks remaining. The mixture should be smooth, fluffy, and light. Transfer the finished mousse to a piping bag fitted with a round or star tip.
• Step 4 - Pipe and Serve: Pipe the mousse into individual dessert cups in even layers. If you don’t have a piping bag, carefully spooning the mousse into the cups works just as well.

  TIP: Add a thin layer of dulce de leche to the top of the mousse using a spoon or piping bag for a decorative touch.

Step 5 - Chill and Enjoy: Cover the dessert cups with plastic wrap or aluminum foil to prevent the mousse from drying. Refrigerate for 1-2 hours of chilling time to allow the mousse to set. Serve chilled and enjoy this decadent treat!