Dubai Chocolate Tiramisu
I crafted this luxurious Dubai Chocolate Tiramisu after trying the famous Dubai chocolate bar from Fix Dessert Chocolatier. Since then, I have been obsessed with the combination of crunchy kataifi and pistachio cream enrobed in chocolate. In this tiramisu, I captured the essence of the popular chocolate bar by featuring layers of espresso-soaked Savoiardi biscuits topped with rich pistachio cream, toasted kataif, and lots of melted chocolate!
Lately, I have been more into making tiramisu since it’s such an iconic dessert that is also versatile and adaptable. I have previously made this boozy Limoncello version that is bursting with lemon flavor and this fresh and elegant strawberry tiramisu, which always captivates the guests with its delicate flavor and texture.
No wonder the combination of kataif, chocolate, and pistachio sauce has sparked a global craze. After incorporating the same elements into this Dubai Chocolate Tiramisu, I can tell you that each bite is a harmonious blend of elegant flavors and texture. This treat is not just a nod to the viral sensation; it’s an effortless way to indulge in something extraordinary.
The cake is easy to make without the hassle of baking it. It is the ideal make-ahead treat since it needs to be chilled for several hours or overnight before being served. It is effortless enough to make it for a regular weeknight treat, but its elegant presentation makes it perfect for special occasions as well,
Why you will love this recipe
- No baking required: I don’t have to heat up the house with this recipe. I just put everything in a pan and let it chill.
- So fast and easy: Anyone can make this dessert. Preparing takes about 30 minutes, and it is chilled in the fridge until it is ready to serve.
- Fancy and festive: It may look fancy, but it uses simple ingredients. It is easy enough to make as a treat on a weeknight and festive enough for a special occasion.
- Can be made ahead of time: I recommend making it the night before so it properly chills. This makes it the ideal dessert for advance preparation.
- Perfect for Dubai chocolate fans: Chocolate, cookies, kataifi, coffee, and pistachio cream make this dessert perfect for those who love Dubai chocolate.
What you will need
- Savoiardi cookies: I dip these in espresso to soften them and give them a rich and delicious flavor infusion to balance the sweetness.
- Pistachio cream: Instead of pudding, I cream the pistachio sauce, room temperature mascarpone cheese, cream cheese, granulated white sugar, and vanilla before adding the whipped topping for extra fluffiness.
- Dubai chocolate defining ingredients: I also use melted milk chocolate, pistachio sauce, and crispy toasted kataif in between the layers of cookies for extra deliciousness.
- Topping: On top, I drizzle pistachio sauce, cocoa powder, and chopped pistachios.
How to make
Make the pistachio cream: First, I mix the cream cheese, mascarpone cheese, and sugar in a large bowl with a medium-speed hand mixer until they are well combined.
Folding in: Then, I mix the pistachio sauce and vanilla before whisking in the whipped cream.
Prepare the tiramisu: I dip half the cookies in the espresso before lining them up in a 9×9-inch baking pan. On top of that, I spread about half of the pistachio cream before sprinkling on a layer of toasted kataif, a drizzle of melted milk chocolate, and a drizzle of pistachio sauce. I repeat this before topping it all with pistachio sauce, cocoa powder, and chopped pistachios.
Chill and serve: Finally, I chill the tiramisu for at least six hours before serving.
Expert tip
The perfect soaking time
The most important step in making perfect tiramisu is getting the cookies right. I want them to be soft but not mushy. I prefer to soak them for exactly three seconds before placing them into the baking dish. Longer than that, and they may end up too soft. If I take them out sooner, they may be dry and tasteless. They must be soaked for the right amount of time to get the perfect espresso. If using a thicker dip-like cream, I soak them for five seconds.
More tips to consider:
- Be sure to use the hard Ladyfinger (or Savoiardi) cookies, not the soft ones.
- Run the cocoa powder through a fine mesh sieve for a velvety smooth topping.
- Whipping the mascarpone cheese too much can make it grainy.
- Make sure to get pistachio cream rather than pistachio spread. The spread is more like peanut butter.
- Use room temperature mascarpone and cream cheese and cold whipped topping.
Recipe variations and add-ins:
- Other cookies: I have used other cookies, such as Nilla wafers, golden Oreos, and biscotti cookies. For a softer cake, sponge cake and pound cake can also be used.
- Boozy tiramisu: Add a couple of tablespoons of Kahlua to the espresso to give this tiramisu a boozy kick. The taste is delicious, but do not share it with the kids or non-drinkers.
- Add fruit: For a fruity taste, spread a layer of my strawberry pie filling between each layer.
- Different cheese: This can also be made with ricotta cheese instead of mascarpone. It is less tangy and a bit more subtle.
- No kataif: There are substitutes for this sometimes hard-to-find Turkish pastry. Some people buy phyllo dough and shred it themselves or use shredded wheat or thin vermicelli.
Serving suggestions:
I just recently developed this unique dessert, and my family is so overjoyed with it that I will probably be serving it often. The sweet pistachio cream, melted chocolate, and crunchy toasted kataifi blended with the espresso-flavored cookies make this the perfect treat to serve with a cup of London Fog latte or creamy Affogato.
It also goes well with this sweet Irish coffee topped with thick cream and chocolate shavings. I served this tiramisu the other day after an Italian dinner of lemon zucchini pasta, Caprese salad, and Italian meatball soup, which everyone loved. I prefer to drizzle each slice of Dubai chocolate tiramisu with extra pistachio and chocolate sauce before serving it.
How to store leftovers:
- Refrigerate: Leftovers can be stored in the fridge for several days in an airtight container.
- Freezing: To freeze, I wrap leftovers in plastic and then put them in a freezer bag for up to three months.
- Defrost: For best results, leftovers can be thawed in the fridge overnight.
Frequently asked questions
Overmixing the mascarpone and whipped cream can separate them and make them gritty. They should only be whisked until creamy and just combined. Once I have finished creaming the cheeses and sugar, I whisk the whipped cream by hand so it does not get overmixed. There is no need to use an electric mixer for this step.
First, read my expert tip for how long to dip them in the espresso. Just a few seconds each is enough. Then, layer them in the dish with the rest of the ingredients before letting them chill for at least six hours to let them firm up. During this time, they will absorb the liquid and flavors and then firm up again to have the perfect texture and taste when serving.
Yes, it needs to chill for at least six hours, so I usually make mine the night before I plan to serve it. While chilling, the cookies have time to absorb the espresso, and the rest of the flavors meld together to make everything taste exquisite. However, do not let it chill for longer than 48 hours, or it can become runny.
Making kataif from scratch is very simple. It is just shredded phyllo dough. The ingredients are flour, cornstarch, salt, vegetable oil, and water. After whisking the dry ingredients together, the oil and water are whisked in until smooth. Then, the batter is strained through a sieve to ensure it is free of lumps. After, it is poured into a squeeze bottle, and thin strands of batter are fried in an oiled pan. This is continued over and over until the batter is gone. It is so simple and costs next to nothing to make.
More recipes with pistachios:
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Dubai Chocolate Tiramisu
Ingredients
- 28 Savoiardi cookies
- 1 1/2 cups freshly brewed espresso
Pustachio cream:
- 1 lb. mascarpone cheese room temperature
- 4 ounces cream cheese room temperature
- 1/2 cup sugar
- 1 cup pistachio sauce
- 1 teaspoon vanilla extract
- 8 ounces whipped topping
For the layers:
- 2 cups kataif lightly toasted
- 8 ounces chopped chocolate milk or dark
- 1 cup pistachio sauce
- 2 tablespoons unsweetened cocoa powder optional
- 1/2 cup unsalted and shelled pistachios chopped
Instructions
Toast:
- Spread the kataif on a cookie sheet and toast it in the oven at 350 degrees F until golden, about 10 minutes.
Pistachio cream:
- Add mascarpone cheese, cream cheese, and sugar to a large mixing bowl. Using a hand mixer, whisk on medium speed until the ingredients are combined. Scrape the sides and bottom of the bowl.
- Add pistachio sauce and vanilla extract. Whisk until thoroughly combined and smooth.
- Add whipped topping and whisk to combine.
Assemble:
- Dip 14 Savoiardi cookies, one at a time, into the espresso and soak them for 3 seconds. Then, arrange the cookies on the bottom of a 9×13-inch casserole dish.
- Top with a hefty amount of Pistachio Cream, about half of the cream.
- Sprinkle half of the kataif on top of the cream. Drizzle half of the melted chocolate and half of the remaining pistachio sauce.
- Dip the remaining Savoiardi cookies into espresso and repeat the layers: cookies, Pistachio Cream, kataif, sprinkle with cacao, melted chocolate, and pistachio sauce.
- Top with chopped pistachios.
- Refrigerate for at least 6 to 8 hours or until ready to serve.
Notes
The perfect soaking time
The most important step in making perfect tiramisu is getting the cookies right. I want them to be soft but not mushy. I prefer to soak them for exactly three seconds before placing them into the baking dish. Longer than that, and they may end up too soft. If I take them out sooner, they may be dry and tasteless. They must be soaked for the right amount of time to get the perfect espresso. If using a thicker dip-like cream, I soak them for five seconds.More tips to consider:
- Be sure to use the hard Ladyfinger (or Savoiardi) cookies, not the soft ones.
- Run the cocoa powder through a fine mesh sieve for a velvety smooth topping.
- Whipping the mascarpone cheese too much can make it grainy.
- Make sure to get pistachio cream rather than pistachio spread. The spread is more like peanut butter.
- Use room temperature mascarpone and cream cheese and cold whipped topping.