ingredients:

• 6 savoiardi (lady fingers)
• 1 shot of espresso, cooled

for the cream:

• 3 tbsp (40g) mascarpone cream
• 3 tbsp (45ml) heavy whipping cream
• 1 tbsp (16g) Pistakio Cream
• splash of vanilla
• pinch of salt

for the dubai filling:

• ¼ cup (22g) kataifi (filo dough)
• 1 tbsp (14g) butter, more if necessary when toasting
• 2 tbsp (30g) Pistakio Cream

instructions:

1. start by pulling your shot of espresso and set to the side to chill.
2. make your dubai filling in a small pan by heating your butter to toast the kataifi.
3. transfer the toasted and golden kataifi to a bowl and add your Pistakio Cream.
4. mix to combine and set aside.
5. in a separate bowl, make your cream layer by combining all of your ingredients and whip until just combined (don't overmix!)
6. find a fun glass and start by layering your ladyfingers *just* dipped in the cooled espresso, followed by your cream and finished with your dubai filling.
7. top it all off with a layer of dark chocolate, toasted + chopped pistachios and flakey salt. let set up completely, for at least 4 hours or overnight.
8. enjoy!