01 -
In a large mixing bowl, combine the room temperature cream cheese, sweetened condensed milk, vanilla extract, cinnamon, salt and cooled brewed coffee. Beat the mixture with a mixer until smooth and creamy.
02 -
Add the heavy whipping cream directly into the coffee cream mixture. Continue whipping until the mixture thickens and forms soft peaks. The cream should be fluffy but not too stiff.
03 -
In a 9x13 inch baking dish, spread a thin layer of the whipped coffee cream mixture on the bottom. Place a layer of Maria cookies on top, covering the entire surface. Add another layer of the coffee cream on top of the cookies. Repeat the process, alternating layers of cookies and coffee cream, until all the mixture is used, finishing with a layer of the coffee cream on top.
04 -
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cookies to soften and the flavors to meld.
05 -
Before serving, mix the cocoa powder and instant coffee together in a small bowl. Lightly dust the top of the Carlota with this mixture using a fine sieve or sifter. Slice into squares and serve chilled.