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UAEServe this within a few hours of assembly if you want the kataifi to stay crunchy. After overnight refrigeration it softens completely — still delicious, different texture. Neither version is wrong, they're just different desserts. If you want the crunch at the table, add the kataifi layer at serving time rather than assembling it in.
Pistachio cream (smooth, sweet, spreadable) is not the same as pistachio butter (thicker, more bitter, ground nuts). For this recipe you want pistachio cream — the kind you'd find at Italian delis or Middle Eastern grocery stores, or Costco. If you can only find pistachio butter, thin it with a tablespoon of honey and a teaspoon of neutral oil to get closer to the right consistency.
Dubai Chocolate Tiramisu
By Sergei Martynov
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.
What you'll need
Ingredients
- 200 gSee recipes with ladyfinger cookies
ladyfinger cookies
i - 250 gSee recipes with mascarpone cheese
mascarpone cheese
i - 300 mlSee recipes with heavy cream
heavy cream
i - 3 tbsp
- 1 tspSee recipes with vanilla extract
vanilla extract
i - 150 gSee recipes with kataifi pastry
kataifi pastry
i - 3 tbspSee recipes with butter
butter
i - 120 gSee recipes with pistachio cream or pistachio butter
pistachio cream or pistachio butter
i - 200 mlSee recipes with brewed espresso or strong coffee
brewed espresso or strong coffee
i - 100 gSee recipes with dark or milk chocolate
dark or milk chocolate
i - 80 mlSee recipes with heavy cream for ganache
heavy cream for ganache
i - 2 tbspSee recipes with crushed pistachios
crushed pistachios
i
How to make it
Instructions
- 1
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.
- 2
Brew the espresso and let it cool to room temperature. Warm espresso makes ladyfingers fall apart instead of absorbing properly.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
Refrigerate for at least 4 hours, ideally overnight. The tiramisu sets as it chills and the flavours integrate. Serve cold — the kataifi will have softened by this point, giving a chewy rather than crunchy layer.
Frequently Asked Questions
What is Dubai chocolate tiramisu — what makes it different from regular tiramisu?
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.
What is kataifi pastry and where do you find it?
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 flavour is different.
How far ahead can you make Dubai chocolate tiramisu?
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.
Can you make individual Dubai chocolate tiramisu cups?
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.
How do you keep ladyfingers from getting soggy in tiramisu?
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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