Dubai Tiramisu
Indulge in this luxurious Dubai Tiramisu, made with a crispy layer of pistachio kataifi, a rich pistachio mascarpone filling, coffee-dipped ladyfingers, and a milk chocolate topping adorned with a beautiful pistachio design and crushed pistachios. Perfect to serve as a dessert.
Servings: 10 people
Calories: 418kcal
Equipment
- 9" Oval or square dish
- Hand-held electric whisk
- mixing bowl
Ingredients
- 200 ml of heavy cream
- 4 tablespoons of sugar
- 3 tablespoons of pistachio paste
- 400 g of mascarpone cheese
- 1 teaspoon of almond extract optional
- 1.5 cups of brewed coffee
- 260 g of ladyfingers depending on the dish
Topping
- 90 g of kataifi
- 110 g pistachio cream
- ¼ cup of crushed pistachios
Milk Chocolate Ganache
- 100 g milk chocolate chopped
- 50 ml heavy cream
Instructions
- In a large bowl, add mascarpone, sugar, and vanilla extract. Whisk for 1 minute, or until smooth and well combined.
- In a separate bowl, pour in the heavy cream. Whisk for 3–5 minutes, or until stiff peaks form.
- Add one-third of the whipped cream to the mascarpone mixture. Gently fold until combined. Repeat with the remaining whipped cream in two more additions.
- Then, add the pistachio cream to the mascarpone mixture. Whisk on low speed or gently fold for about 1 minute, until fully combined. Set aside.
- Quickly dip each ladyfinger into coffee for about 10 seconds. Place a layer of soaked ladyfingers in the bottom of your serving dish. Spread a layer of the pistachio mascarpone cream over the ladyfingers and smooth the surface. Repeat with another layer of coffee-soaked ladyfingers.
- Finish with a final layer of pistachio cream. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
Topping
- As the tiramisu chills, heat a pan over low heat and melt the butter. Add the kataifi pastry and cook, stirring regularly, for 5–7 minutes, or until golden and crisp.
- Remove from heat. Add pistachio cream and stir until the kataifi is fully coated and set aside to cool completely.
- Add milk chocolate chunks to a heatproof bowl and pour in the double cream. Microwave for 30 seconds, then stir. Repeat in short bursts until the ganache is smooth and fully melted. Set aside to cool slightly.
- Once the kataifi is cool, remove the tiramisu from the fridge. Spoon the kataifi on top and smooth it out evenly.
- Pour the chocolate ganache over the kataifi layer and spread evenly.
- Add melted pistachio cream to a piping bag. Snip a small hole in the tip. Pipe horizontal lines across the top of the tiramisu.
- Then, drag a toothpick vertically through the lines to create a beautiful pattern.
- Sprinkle crushed pistachios around the edges and place three whole pistachios in the center as a finishing touch.
- Serve this luxurious Dubai tiramisu as dessert or a sweet treat.
Notes
90g of kataifi - 288 calories
110g pistachio cream = ~630 calories
- Filling: Feel free to skip the pistachio cream and use vanilla for a simpler flavor. You can also make it more like a traditional tiramisu by using eggs in place of heavy cream.
- Decoration: Get creative with the Dubai tiramisu topping. You can keep it simple by dusting with cocoa powder or sprinkling on some crushed pistachios.
- Chocolate: For a deeper, richer taste, try topping the Dubai tiramisu with dark chocolate ganache instead of milk chocolate.
- Dish: I used an oval dish for this Dubai-style tiramisu, but a rectangular dish or individual dessert cups work just as well.
Nutrition
Serving: 149g | Calories: 418kcal | Carbohydrates: 27.63g | Protein: 7.82g | Fat: 31.38g | Saturated Fat: 15.486g | Polyunsaturated Fat: 2.445g | Monounsaturated Fat: 10.19g | Cholesterol: 140mg | Sodium: 230mg | Potassium: 199mg | Fiber: 1.1g | Sugar: 16.29g | Vitamin A: 989IU | Vitamin C: 1.3mg | Calcium: 98mg | Iron: 1.44mg