Pistachio tiramisu. Full recipe in the description #tiramisu #dubaichocolate

Tiramisu with Pistachio Cream & Chocolate Ganache

Experimenting in the kitchen always leads to delicious surprises! This time, I took inspiration from Dubai’s chocolate decadence and created this heavenly Tiramisu with a luxurious pistachio cream and an indulgent chocolate ganache topping.

Mistakes? Maybe a few (like debating whether to mix pistachio cream with toasted kataifi dough or hope that the shredded dough will stick together under cream). Next time I will mix it together or simplifying it all with just ladyfingers. Either way, this dessert is a showstopper!

For the Coffee Mixture:
- 1 cup (250 ml) hot water
- 2 tbsp instant coffee

For the Cream Layer:
- 1/2 cup (100 g) granulated sugar
- 1 cup (240 ml) mascarpone cheese
- 1 cup (240 ml) heavy cream
- 3-4 tbsp pistachio cream

For the Layers:
- 24-30 ladyfinger biscuits (savoiardi)
- 1 cup shredded and toasted kataifi dough (optional)

For the Chocolate Ganache:
- 200 g (7 oz) dark chocolate, chopped
- 1/2 cup (120 ml) heavy cream

1. Prepare the Coffee Mixture:
Mix hot water and instant coffee until dissolved. Let cool.

2. Make the Cream Layer:
Whip the cream and sugar together until thick. Then add mascarpone and pistachio cream. Beat until thick and peaks form.

3. Assemble the Tiramisu:
- Dip ladyfingers quickly into the coffee mixture. Arrange in a dish.
- Spread half of the cream mixture over the layer.
- Add a layer of toasted kataifi dough (optional) or another layer of ladyfingers.
- Top with the remaining cream mixture.

4. Prepare the Ganache:
Heat heavy cream until just simmering, pour over chopped chocolate, and stir until smooth. Let cool slightly, then pour over the top layer of cream.

5. Chill & Decorate:
Refrigerate for at least 6 hours or overnight. Garnish with pistachios before serving.

Save this recipe for your next dessert experiment, and let me know how it turns out!