Introduction

Dubai Tiramisu offers a delightful twist on the classic Italian dessert, featuring rich pistachio flavors and crunchy kataifi pastry. This luxurious treat combines creamy mascarpone layers with coffee-soaked ladyfingers and a luscious chocolate ganache topping. It’s perfect for impressing guests or enjoying a special occasion at home.

An oval-shaped dessert in a white dish with a smooth, dark chocolate top layer decorated with wavy green lines creating a zigzag pattern, three bright green pistachios placed in the center, and chopped pistachios forming a border around the edge. The inside of the dish shows several layers including a creamy light beige layer and a brownish cake or biscuit layer with a soft texture, indicating a layered dessert with at least three visible layers. The dish is set on a white marbled surface with green leaves partially visible on the bottom left and other dishes and items blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 ml heavy cream
4 tablespoons sugar
3 tablespoons pistachio paste
400 g mascarpone cheese
1 teaspoon almond extract (optional)
1.5 cups brewed coffee
260 g ladyfingers (depending on the dish size)
90 g kataifi
110 g pistachio cream
1/4 cup crushed pistachios
100 g milk chocolate (chopped)
50 ml heavy cream (for ganache)

Instructions

Step 1: In a large bowl, combine mascarpone, sugar, and almond extract (if using). Whisk for 1 minute until smooth and well blended.
Step 2: In a separate bowl, whisk the 200 ml of heavy cream for 3–5 minutes until stiff peaks form.
Step 3: Fold one-third of the whipped cream gently into the mascarpone mixture. Repeat folding the remaining whipped cream in two more additions until fully combined.
Step 4: Add the pistachio cream to the mascarpone mixture and fold gently or whisk on low speed for about 1 minute until fully incorporated. Set aside.
Step 5: Quickly dip each ladyfinger into the brewed coffee for about 10 seconds. Arrange a layer of soaked ladyfingers at the bottom of your serving dish.
Step 6: Spread a layer of the pistachio mascarpone cream over the ladyfingers and smooth the surface. Repeat the layering with another batch of coffee-soaked ladyfingers and mascarpone cream.
Step 7: Finish with a final layer of pistachio cream. Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight for best results.
Step 8: For the topping, heat a pan over low heat and melt a small amount of butter (optional). Add the kataifi pastry and cook, stirring regularly, for 5–7 minutes until golden and crisp.
Step 9: Remove the kataifi from heat, then stir in the pistachio cream until the kataifi is fully coated. Set aside to cool completely.
Step 10: Prepare the chocolate ganache by placing chopped milk chocolate in a heatproof bowl. Pour in 50 ml of heavy cream, microwave for 30 seconds, then stir. Repeat in short bursts until smooth and fully melted. Let cool slightly.
Step 11: Once the kataifi has cooled, remove the tiramisu from the fridge. Spoon the kataifi evenly over the top layer.
Step 12: Pour the chocolate ganache over the kataifi layer and spread evenly with a spatula.
Step 13: Transfer some pistachio cream to a piping bag fitted with a small tip. Pipe horizontal lines across the top of the tiramisu.
Step 14: Use a toothpick to drag vertically through the piped lines, creating an elegant pattern.
Step 15: Sprinkle crushed pistachios around the edges and place three whole pistachios in the center as a decorative finishing touch.
Step 16: Serve this luxurious Dubai Tiramisu chilled, as a decadent dessert or sweet treat.

Tips & Variations

Use good quality brewed coffee or espresso for the best flavor impact.
For a nut allergy alternative, substitute pistachio cream with almond or hazelnut paste.
Make ahead by preparing the tiramisu the day before to let the flavors meld perfectly.
For extra crunch, lightly toast the crushed pistachios before sprinkling on top.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve. If needed, let it sit at room temperature for 10–15 minutes before serving for smoother texture. Avoid freezing as it may alter the creamy consistency.

How to Serve

An oval dessert with a thick glossy dark chocolate layer on top, decorated with a green zigzag pattern creating a web-like design, and three whole green pistachios placed in the center. The dark chocolate surface is edged with crushed pistachios forming a colorful border. One portion of the dessert is missing, revealing multiple soft, creamy, and light brown layers inside. It is served in a white dish with handles on a white marbled surface with a lace cloth underneath. Nearby, on a white plate with blue stripes, lies a slice of the dessert next to some light-colored biscuit sticks. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of nut paste instead of pistachio?

Yes, you can substitute pistachio paste with almond or hazelnut paste if desired. It will change the flavor but still yield a delicious nutty tiramisu variation.

How long should I soak the ladyfingers in coffee?

Soak each ladyfinger quickly for about 10 seconds to absorb enough coffee without becoming soggy. The goal is to keep the dessert moist but still maintain structure.