ingredients:

for the tiramisu:

• 3 eggs (separated)
• about ¼ cup (50g) cane sugar
• 14oz (400g) mascarpone
• 25–28 (200g) ladyfingers (plus 24 for decorating)
• 1/2 cup coffee
  
• 1/4 cup (about 75g) Pistakio Creamy Pistachio Spread
• 1/4 cup 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
• 2/3 cup (180g) Pistakio Creamy Pistachio Spread

instructions:

• Brew coffee, pour into a shallow dish for easy dipping, and then let it cool completely.

• 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 Creamy Pistachio Spread and mix until just combined.

• 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.

• Heat a pan with butter or oil. add the kataifi and cook, stirring, until golden and crispy. stir in 180g of Creamy Pistachio Spread to kataifi. set aside.

• 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.

• 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.

• Once rested, carefully remove the springform ring.

• If desired, line the outside with extra ladyfingers to resemble a fun cake.

• Finally, dust the top with cacao powder, then sprinkle with cacao nibs and chopped pistachios.

• Slice and enjoy!