ingredients:

for the tiramisu:

• 3 eggs (separated)
• about ¼ cup (50g) cane sugar
• 14 oz (400g) mascarpone
• 25–28 (200g) ladyfingers (plus 24 for decorating)
• ½ cup (120ml) coffee
• ¼ cup (65g) (about 75g) Pistakio Cream
• ¼ cup (30g) very finely chopped or ground pistachios, optional, for dusting
• 2–3 tbsp cacao nibs, for topping
• 2 tbsp cacao powder, for decorating

for the dubai chocolate layer:

• 2 cups (100g) kataifi
• ⅔ cup (180g) Pistakio Cream

instructions:

1. brew coffee, pour into a shallow dish for easy dipping, and then let it cool completely.
2. in a large bowl (or stand mixer), whisk egg yolks and sugar and mix until pale and ribbons form (2-3 minutes). add mascarpone and Pistakio Cream and mix until just combined.
3. in another clean bowl, whip egg whites until stiff peaks form – about 3-4 minutes on high. gently fold egg whites into mascarpone mixture in 3 additions until just combined. don't overmix.
4. heat a pan with butter or oil. add the kataifi and cook, stirring, until golden and crispy. stir in 180g of Pistakio Cream to kataifi. set aside.
5. place a 9" springform cake ring (or a baking dish) on a flat surface. spread a thin layer of the pistachio mascarpone cream on the bottom (about ¼ cup). drizzle 1-2 tbsp of pistachio kataifi mixture over the cream.quickly soak ladyfingers in coffee and arrange over the crispy kataifi layer. repeat layering — cream, kataifi, dipped ladyfingers — until you have 3–4 layers, finishing with cream on top.
6. cover with plastic wrap and refrigerate at least 12 hours (overnight is best). do not remove from the fridge before 9 hours! the tiramisu needs this time to set properly.
7. once rested, carefully remove the springform ring.
8. if desired, line the outside with extra ladyfingers to resemble a fun cake.
9. finally, dust the top with cacao powder, then sprinkle with cacao nibs and chopped pistachios.
10. slice and enjoy!