Dubai Chocolate Tiramisu

Dubai Chocolate Tiramisu

12 servings
This Dubai chocolate tiramisu features pistachio cream, toasted kataifi, and a cocoa powder and pistachio topping for a rich, dreamy dessert.

Ingredients

  • boiling tap water
    ½ c
  • granulated sugar
    ¼ c
  • espresso powder
    1 tbsp
  • frangelico or kahlùa
    ¼ c
  • egg yolks
    4 large
  • granulated sugar
    ½ c
  • heavy whipping cream

    chilled

    1 c
  • package mascarpone cheese

    at room temperature

    1
  • vanilla extract
    1 tsp
  • unsalted butter
    3 tbsp
  • frozen kataifi dough

    thawed and chopped, shredded phyllo dough

    4 oz
  • jar pistachio cream

    about 1 cup

    1
  • package ladyfinger biscotti

    about 24 cookies

    1
  • unsweetened cocoa powder
    2 tbsp
  • chopped shelled pistachios
    ¼ c

Directions

  1. 1

    Make the espresso syrup Whisk together boiling water, sugar, and espresso powder in a shallow bowl until sugar completely dissolves. Whisk in liqueur. Set aside to cool, about 20 minutes.

  2. 2

    Make the mascarpone filling Beat egg yolks and sugar in a large bowl with an electric hand mixer on high speed until pale yellow and tripled in volume, about 4 minutes.

  3. 3

    In another large bowl, using the electric mixer, beat cream on medium-high speed until soft peaks form, about 2 minutes. Add mascarpone and vanilla; beat on medium speed until soft and billowy, about 20 seconds. Fold mascarpone mixture into egg yolk mixture. Cover and refrigerate until ready to use.

  4. 4

    Make the katafi-pistachio filling Melt butter in a large nonstick skillet over medium until foamy. Add kataifi pastry, and cook, stirring often and breaking clumps with a spoon, until browned, 4 to 5 minutes. Transfer to a large bowl, and let rest at room temperature until cooled, about 15 minutes. Add pistachio cream to kataifi and stir until fully coated. Set aside.

  5. 5

    When ready to assemble, working 1 ladyfinger at a time, dip half (12) of the ladyfingers into espresso syrup, letting sit in syrup about 2 seconds total. Transfer to an 8- x 8-inch baking dish and arrange ladyfingers in a single layer, trimming ladyfingers as needed to fit neatly. Top with half of the kataifi-pistachio filling (about heaping 3/4 cup), and spread in an even layer. Top kataifi with half of the mascarpone filling (about a scant 2 cups), and, using a flexible or offset spatula, spread into an even layer. Repeat with remaining ladyfingers, kataifi-pistachio filling, and mascarpone filling. Loosely cover with plastic wrap and refrigerate for at least 8 hours or up to 3 days; serve cold.

  6. 6

    When ready to serve, dust top with cocoa powder using a fine mesh sieve and sprinkle with pistachios. Cut into squares and serve.

    Step 6
Dubai Chocolate Tiramisu

Dubai Chocolate Tiramisu

525 min12 servings433 cal

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About this Recipe

Dreaming of a dessert that feels both luxuriously indulgent and refreshingly unique? This Dubai Chocolate Tiramisu elevates the classic with an exciting blend of textures and flavors.

What sets this Dubai Chocolate Tiramisu apart is the inspired combination of toasted kataifi and rich pistachio cream, weaving together a symphony of crunch and velvety smoothness. The delicate ladyfingers, soaked in a spirited coffee mixture, provide the perfect foundation for the creamy mascarpone layers, creating a truly unforgettable dessert experience.

Prepare for a truly sophisticated treat that promises a delightful interplay of textures and tastes. Each spoonful delivers the familiar, comforting coffee-infused notes of traditional tiramisu, beautifully complemented by the nutty, slightly savory pistachio cream. You'll discover a satisfying crunch from the toasted kataifi, contrasting with the soft ladyfingers and the smooth, airy mascarpone. This dreamy dessert, perfect for sharing, yields a generous 12 servings, with each portion offering a rich 433 calories of pure indulgence.

Customization & Variations

While the signature flavors are key, you can subtly adapt this tiramisu. For a different liqueur profile, experiment with either Frangelico or Kahlùa to tailor the coffee-soaked ladyfingers to your preference. If you prefer an even richer chocolate presence, a sprinkle of finely grated dark chocolate could be added to the cocoa powder topping. You could also try different chopped nuts instead of pistachios on top, though the pistachios truly tie into the pistachio cream layer.

This grand dessert is ideal for special occasions, elegant dinner parties, or any time you want to impress with a show-stopping treat. Serve it chilled, allowing the flavors to meld beautifully, perhaps alongside a fresh espresso for the ultimate culinary experience.

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