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 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 Creamy pistachio spread  

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 spread.

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!

 recipe development by @itslivstrong