| Category |
Cuisine |
Servings |
Prep Time |
Chill Time |
| Dessert |
Mediterranean Fusion |
8.-10 |
25 mins |
20 mins |
Creamy, crunchy, and beautifully layered — this Kataifi Pistachio Tiramisu Cake is a luxurious twist on the classic Italian dessert. Combining crispy buttery kataifi, rich mascarpone cream, espresso-soaked layers, and a dusting of cocoa, it delivers the perfect balance of textures and flavors with a Mediterranean touch using Eastanbul Pistachio Cream.
Chef’s Tip: Let the dessert rest in the refrigerator for at least 4 hours (or overnight) to allow the layers to set and flavors to fully develop.
Ingredients
- 2 cups Eastanbul Dried Kataifi
- 3 tbsp butter
- 1 cup Eastanbul Pistachio Cream
- 1½ cups mascarpone cheese
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup brewed espresso or strong coffee (cooled)
- 2 tbsp cocoa powder (for dusting)
- Optional: crushed pistachios for garnish
Directions
- In a pan, melt butter over medium heat.
- Add Eastanbul Dried Kataifi
- Cook for 6–8 minutes, stirring frequently, until golden and crispy.
- Remove from heat and let cool completely.
- In a bowl, whip heavy cream until soft peaks form.
- In another bowl, mix mascarpone, powdered sugar, and vanilla until smooth.
- Fold the whipped cream into the mascarpone mixture to create a light cream layer.
- Lightly dip portions of crispy kataifi into the cooled espresso (do not soak).
- In a cake ring or dish, assemble layers: First layer: espresso-dipped kataifi Second layer: mascarpone cream Third layer: drizzle of Eastanbul Pistachio Cream
- Repeat layers until the mold is filled.
- Finish with a thick layer of cream on top and dust generously with cocoa powder.
- Refrigerate for at least 4 hours before serving.
