Kunafa Tiramisu by Mygourmetstory

Ingredients

• 100 g kataifi (shredded phyllo dough)
• 50 g ghee, melted
• 50 g pistachios, finely chopped
• 1/2 cup mascarpone cheese
• 1 cup whipping cream
• 1/2 cup sugar (for cream)
• 1/2 tsp cardamom powder
• 1/2 tsp orange blossom water or syrup
• 1/2 tsp crushed overnight soaked saffron threads
• 1 cup milk
• 1 tbsp sugar (for saffron milk)
• 24 ladyfingers (approx. 1 package)

Instructions

1. In a large pan, toss the 100g shredded kataifi pastry with 50g melted ghee until well-coated.
2. Cook the kataifi on medium heat, stirring occasionally, for 8-10 minutes until it turns golden brown and becomes crispy. Set aside to cool completely.
3. In a large mixing bowl, combine 1/2 cup mascarpone cheese, 1 cup whipping cream, 1/2 cup sugar, 1/2 tsp cardamom powder, and 1/2 tsp orange blossom water/syrup.
4. Whisk the mixture using an electric mixer on medium-high speed until it becomes smooth, creamy, and forms soft peaks, about 3-5 minutes. Transfer the cream to a piping bag for easy assembly, or use a spoon for spreading.
5. In a shallow bowl, combine 1 cup milk, 1 tbsp sugar, and 1/2 tsp crushed saffron threads. Stir until the sugar dissolves.
6. Quickly dip each ladyfinger into the saffron milk mixture, ensuring they are moistened but still slightly firm and not completely soft.
7. Arrange a single layer of the dipped ladyfingers at the bottom of your chosen serving container.
8. Evenly spread or pipe about one-third of the mascarpone cream mixture over the ladyfingers.
9. Sprinkle about one-third of the cooled, crispy kataifi and one-third of the 50g chopped pistachios over the cream layer.
10. Repeat the layering process, starting with dipped ladyfingers, then cream, then kataifi and pistachios, to create at least two full layers. Three layers are recommended for a taller dessert.
11. Once assembled, cover the dish and refrigerate for at least 3-4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.
12. Just before serving, add a final layer of the remaining crispy kataifi on top for extra crunch. Garnish with any remaining pistachios and a drizzle of saffron milk if desired. Serve chilled.