Bottega Pistho
After the chocolate bar, the "Dubai" trend has taken over spoon desserts too. This Dubai tiramisu blends the creaminess of mascarpone with Sicilian pistachio cream and the crunch of kataifi pastry: no baking, ready in twenty minutes plus chilling.
Ingredients for 4 glasses
- 250 g mascarpone
- 150 g Sicilian pistachio cream
- 200 ml fresh cream (or 2 eggs, Sicilian style)
- 60 g kataifi pastry + 15 g butter
- 1 pack of ladyfingers and a cup of milk (or coffee) to soak them
- Chopped pistachios to finish
Method
Toast the broken kataifi in a pan with the butter until golden and crunchy; set aside. Whip the cream, then gently fold in the mascarpone and pistachio cream until smooth.
Quickly dip the ladyfingers in the milk and make a layer at the base of the glasses. Cover with the pistachio cream, then a handful of crunchy kataifi. Repeat the layers and finish with cream, kataifi and chopped pistachio.
Chill for at least 3 hours. The kataifi on top stays crunchy; the inner layer softens slightly, for a double contrast.
Which pistachio cream to use
For a cream that whips up well without feeling heavy, our 60% Suprema is perfect. For a more intense, sugar-free version, use the 100% and reduce the cream slightly. As always, the pistachio percentage makes the difference.
