Pistachio Kunafa Tiramisu | "Dubai Chocolate" Tiramisu
Servings 12
Ingredients
- 150 gm kunafa dough
- 30 gm butter
- 300 gm pistachio paste refer notes
- 2 tbsp tahini paste
- 2 tbsp condensed milk
- 2 sachets whipping powder
- 2/3 cup cold milk
- 1 tsp vanilla extract
- 200 gm cream cheese
- 200 gm condensed milk half a tin
- 200 gm long finger
- Strong coffee for dipping
- 100 gm milk chocolate
- 125 gm thick cream One packet like KDD
Instructions
- Start by toasting the kunafa dough. This process takes the major of the time. Cut the kunafa dough into small peices. Melt butter in a wide sauce and sauté the kunafa dough on a small flame, uncovered, tossing occasionally to ensure that it gets toasted properly.
- Once it is totally browned and toasted, switch off. This process can take a good half an hour, so be patient and do it slowly to ensure not to burn the kunafa dough.
- In a bowl, add the whipping cream powder, milk and vanilla. Whip till stiff.
- Add in the cream cheese and condensed milk and beat till thick. Refrigerate till use.
- Prepare coffee and set aside.
- In a deep dish pan, dip the long finger in the coffee and layer the bottom. Do not dunk for too long or else the biscuit would be too soft to handle.
- Spread half the cheese mixture on top of it.
- Prep one more layer of the long finger biscuits on it and then top it off with the remaining cheese mixture. Refrigerate for an hour.
- In the toasted kunafa, add in the pistachio paste, tahini and condensed milk and give it a good mix. You may not need to use the entire paste, but it is better for the mixture to be moist.
- Spread this mixture on top of the set cheese pudding. Best is to sprinkle dollops with a spoon in places and slowly spread them using a spatula or your hand. Return back to the refrigerator.
- Heat the cream and chocolate over double boiler till all melted and homogenous. Allow it to cool to room temperature.
- Spread the chocolate ganache on top of the set pistachio kunafa base.
- Allow the dessert to rest in the fridge for at least 2-4 hours for the flavors to settle.
- Enjoy!
Notes
The roasting of the kunfa dough is that takes a lot of time. Hence start off with this step first. As it gets roasted, you can start your pudding mixture and assembling in place.
One whole bottle of pistachio paste may not be required, yet, it is better to add the whole to make the kunafa moist.
Add more condensed milk for sweetness, for the pudding and the kunafa base. My dessert was of meduim sugar levels.