Dubai Chocolate Tiramisu
Classic tiramisu layered with toasted kataifi pastry mixed through pistachio cream and a chocolate ganache on top instead of cocoa. The kataifi adds a crunch that stays for a few hours before softening into the cream. Based on the Dubai chocolate bar that went viral in 2024.
Ingredients
- 200 gladyfinger cookies
- 250 gmascarpone cheese
- 300 mlheavy cream
- 3 tbspsugar
- 1 tspvanilla extract
- 150 gkataifi pastry
- 3 tbspbutter
- 120 gpistachio cream or pistachio butter
- 200 mlbrewed espresso or strong coffee
- 100 gdark or milk chocolate
- 80 mlheavy cream for ganache
- 2 tbspcrushed pistachios
Method
- Make the kataifi filling first. Chop the kataifi pastry into 2–3cm pieces with scissors or a knife. Melt the butter in a wide pan over medium heat. Add the kataifi and stir constantly for 5–8 minutes until evenly golden and crispy — it burns quickly once it starts colouring, so don't walk away. Transfer to a bowl and let it cool completely. Once cool, add the pistachio cream and mix until the kataifi is coated. Set aside.
- Brew the espresso and let it cool to room temperature. Warm espresso makes ladyfingers fall apart instead of absorbing properly.
- Make the cream filling. Beat the heavy cream, sugar and vanilla in a bowl until stiff peaks form. Add the mascarpone and fold gently until combined — don't overmix or the cream will become grainy. The texture should be thick and cloud-like.
- Assemble. Quickly dip each ladyfinger into the cooled espresso — 1–2 seconds per side, not longer. They should be moist but still hold their shape. Arrange in a single layer in a 20x30cm dish.
- Spread half the mascarpone cream over the ladyfingers. Add the kataifi-pistachio filling in an even layer. Add a second layer of dipped ladyfingers, then the remaining cream.
- Make the ganache. Chop the chocolate and place in a bowl. Heat the 80ml of cream until it just simmers, pour over the chocolate, and let it sit for 2 minutes. Stir until smooth. Let it cool 10 minutes until slightly thickened, then pour over the top of the tiramisu. Scatter crushed pistachios on top.
- Refrigerate for at least 4 hours, ideally overnight. The tiramisu sets as it chills and the flavors integrate. Serve cold — the kataifi will have softened by this point, giving a chewy rather than crunchy layer.
FAQ
Regular tiramisu is ladyfingers soaked in espresso, layered with mascarpone cream and dusted with cocoa. Dubai chocolate tiramisu adds the filling from the viral Dubai chocolate bar — kataifi pastry toasted in butter and mixed with pistachio cream — as a middle layer, and replaces the cocoa dusting with a chocolate ganache. The kataifi adds crunch and the pistachio cream adds a nutty sweetness that classic tiramisu doesn't have. The espresso and mascarpone layers stay the same.
Kataifi is a shredded wheat-like pastry made from thin strands of dough, used across Middle Eastern and Mediterranean desserts — in baklava variations, knafeh and other sweets. It looks like a nest of very fine, pale noodles. Most Middle Eastern grocery stores carry it frozen, as do some specialty food stores and online retailers. If you can't find it, crushed cornflakes or rice krispies toasted in butter with pistachio cream give a reasonable approximation of the crunch, though the flavor is different.
Up to 2 days ahead in the fridge. The mascarpone cream, ganache and ladyfinger layers all improve with time as they meld together. The kataifi layer softens overnight — if you want it crunchy, add it at serving time. The dessert keeps well for 3 days covered in the fridge. Don't freeze tiramisu — the mascarpone cream separates when thawed.
Yes, and it's actually a better approach for serving at a dinner party. Use small glasses, coupes or ramekins. Break the ladyfingers to fit and layer the same way: espresso-soaked ladyfingers, mascarpone cream, kataifi-pistachio, more cream, ganache on top. Individual portions are easier to serve, easier to store and the presentation is cleaner. Make them the day before and they'll be perfectly set.
The dip needs to be fast — 1 to 2 seconds per side in the espresso. Hold them by one end, dip both sides, move on. Ladyfingers that sit in the liquid for 5 seconds or more become waterlogged and the tiramisu turns to mush. The espresso also needs to be at room temperature or cold — hot liquid soaks in faster and is harder to control. If your ladyfingers are on the dry, crisp side, a slightly longer dip is fine. If they're soft to start with, be quick.
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Comments (1)
I weigh every ingredient for dubai chocolate tiramisu instead of using cups. Baking is chemistry. An extra tablespoon of ladyfinger cookies can push this from perfectly balanced to dense and heavy. A $15 scale pays for itself immediately.