DUBAI CHOCOLATE TIRAMISU RECIPE

DUBAI CHOCOLATE TIRAMISU

makes 2 single serve glasses | active time: 30 minutes | full time: 5 hours

alright, imagine this: tiramisu, but with a serious glow-up. this dubai chocolate tiramisu takes everything you love about the classic—creamy layers, rich espresso-soaked goodness—and wraps it in something deeper, darker, and just a little bit luxurious. it’s still that soft, dreamy dessert you know, but now it’s infused with bold middle eastern vibes that make it feel like a whole new experience.

we’re talking deep, velvety chocolate, hints of cardamom and rose, nuttiness from our OG Pistachio Spread, and a richness that lingers in the best way. there’s this unexpected elegance to it—like tiramisu dressed up for a night out in dubai’s old souks and sleek rooftop lounges. it’s indulgent, yes, but also layered with warmth and spice that make it feel cozy and elevated at the same time. serve this at the end of a dinner party and just watch people melt into silence for that first bite. it’s a total conversation stopper.

ingredients:

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

for the cream:

3 tbsp mascarpone cream
3 tbsp heavy whipping cream
1 tbsp Pistakio OG Creamy pistachio spread
splash of vanilla
pinch of salt

for the dubai filling:

1/4 cup kataifi (filo dough)
1 tbsp butter, more if necessary when toasting
2 tbsp Pistakio OG pistachio spread

instructions:

start by pulling your shot of espresso and set to the side to chill.
make your dubai filling in a small pan by heating your butter to toast the kataifi.
transfer the toasted and golden kataifi to a bowl and add your pistakio spread.
mix to combine and set aside.
in a separate bowl, make your cream layer by combining all of your ingredients and whip until just combined (don't overmix!)
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.
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.
enjoy!