A rich twist on a classic Italian dessert brings a vibrant new dimension to your dining table. Framed by a layer of espresso-soaked ladyfinger cookies, this enchanting tiramisu pulls inspiration from an internet-favorite Dubai chocolate bar. A serving of thick pistachio cream and a crunchy nibble of toasted kataifi lends a nutty touch, subtly transforming the tiramisu experience. Cocoa powder and finely chopped pistachio garnishes are the finishing touches on this striking dessert.

Kataifi, a pastry type held in high regard in the Middle East and Mediterranean culinary scene, brings a unique flavor profile to this dessert. Spun into hair-like strands, it differs from traditional phyllo dough, which is rolled into thin sheets. The pistachio cream, which doubles as a spread, adds a silky, tahini-like texture and a lushness to the dessert. The Marco Colzani Pistacchi is our recommended choice for the best result.

For an impeccable presentation, the tiramisu should be stored in the freezer for roughly an hour before slicing. The semi-frozen state facilitates easy and clean cutting to reveal the layered allure of the dessert. Essential components, such as the espresso syrup, mascarpone filling, and kataifi-pistachio filling, can be stored separately in the refrigerator for up to three days in advance, while the fully assembled tiramisu can be refrigerated for up to four days. To savor the tiramisu over an extended period, it can be wrapped in plastic and stored in the freezer for up to three months. Pre-cut slices should be individually wrapped in plastic and foil, and can be thawed overnight in the refrigerator.

This reinvented tiramisu recipe is courtesy of Julia Levy, with text provided by Andee Gosnell. For the tiramisu, you'll need ingredients such as espresso syrup, mascarpone filling, and kataifi-pistachio filling. Among these are special ingredients like Frangelico or Kahlùa for the syrup, heavy whipping cream and mascarpone cheese for the filling, and finely shredded kataifi pastry along with pistachio cream for the unique, nutty filling. Ladyfinger biscotti, unsweetened cocoa powder, and chopped shelled pistachios wrap up the assembly process.

To put the dessert together, the cookies are dipped in the syrup and layered with the kataifi-pistachio filling and mascarpone filling before being refrigerated for at least eight hours. Just before serving, the tiramisu is dusted with cocoa powder and sprinkled with pistachios, ready to be cut and served in squares.