Kunafa + Tiramisu = The Most Addictive and comforting Dessert Ever! Tiramisu recipe!

Ingredients

• 200 g Katifi Pastry (shredded phyllo) (roughly cut into small pieces; no need to be perfect)
• 4 Tbsp Unsalted Butter (or clarified butter for higher smoke point)
• 200 g White Chocolate (break into pieces for even melting)
• 150 g Pistachios, unsalted (blanched and peeled before blending)
• 150 ml Whole Milk (divided: 100 ml for saffron milk, 50 ml for pistachio sauce)
• 24 pieces Ladyfinger Biscuits (Savoiardi) (store‑bought; keep in airtight container)
• 500 ml Heavy Whipping Cream (chilled before whipping)
• 100 g Icing Sugar (Powdered Sugar) (sifted)
• 250 g Mascarpone Cheese (room temperature for easier mixing)
• 2 pieces Egg Yolks (optional for extra richness; use pasteurized if concerned about raw egg)
• 2 pieces Egg Whites (optional; whisk to soft peaks and fold in for lightness)
• 1 tsp Vanilla Extract (pure extract preferred)
• 0.1 g Saffron Threads (a pinch; steep in cold milk)
• 1 tsp Orange Zest (optional, adds citrus aroma)
• 30 g Pistachios, crushed for garnish (roughly chopped)
• 1 tsp Rose Water (optional, adds floral note)

Instructions

1. Prepare Katifi Pastry

   Roughly cut the katifi pastry into bite‑size pieces; no need for uniformity.

   Time: PT5M

2. Roast Katifi in Butter

   Heat the butter in a large skillet over medium heat. Add the katifi pieces and toss continuously, stirring every few seconds, until the strands turn a uniform golden color and become crisp.

   Time: PT5M

   Temperature: medium heat

3. Cool Roasted Katifi

   Transfer the golden katifi to a bowl and spread it on a cooling rack. Allow it to cool completely before using in the layers.

   Time: PT10M

4. Melt White Chocolate

   Place the white chocolate in a microwave‑safe bowl and melt in 20‑second bursts, stirring between bursts, until smooth. Alternatively, melt over a double boiler on low heat.

   Time: PT3M

   Temperature: low heat

5. Blanch Pistachios

   Bring a pot of water to a boil, add the pistachios and blanch for 3–4 minutes. Drain and rinse under cold water to stop cooking. Pat dry.

   Time: PT5M

   Temperature: boiling

6. Blend Pistachio Sauce

   In a blender, pulse the blanched pistachios until coarsely ground. Add the melted white chocolate and a splash (≈50 ml) of milk, then blend until a silky, pourable sauce forms.

   Time: PT3M

7. Prepare Saffron Milk

   In a small bowl, combine 100 ml cold milk with the pinch of saffron threads. Stir gently and let sit while you finish other steps to allow the color and flavor to develop.

   Time: PT2M

8. Whip Cream and Sugar

   In a large mixing bowl, pour the chilled heavy cream and whisk on medium speed. When it begins to thicken, gradually add the icing sugar and continue whisking until soft peaks form.

   Time: PT5M

9. Incorporate Mascarpone (and Optional Eggs)

   Add the mascarpone cheese to the whipped cream and fold gently until fully incorporated. If using, whisk the egg yolks with a splash of vanilla extract and fold them in, then gently fold in lightly beaten egg whites for extra lightness.

   Time: PT3M

10. Dip Ladyfingers in Saffron Milk

    One by one, dip each ladyfinger into the saffron‑infused milk for 2–3 seconds—just enough to moisten without becoming soggy. Arrange the soaked ladyfingers in a single layer at the bottom of the serving dish.

    Time: PT3M

11. First Layer Assembly

    Spread a third of the mascarpone cream over the ladyfinger layer, smooth with a spatula, then drizzle a generous amount of pistachio sauce and sprinkle a handful of the cooled golden katifi. Finish with a light dusting of crushed pistachios.

    Time: PT5M

12. Repeat Layers

    Repeat the soaking, cream, sauce, and katifi steps two more times, ending with a final layer of mascarpone cream, pistachio sauce, and a decorative shower of crushed pistachios on top.

    Time: PT5M

13. Chill the Dessert

    Cover the assembled dessert with plastic wrap and refrigerate for at least 5–6 hours, preferably overnight, to allow flavors to meld and the texture to set.

    Time: PT6H

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

32 g

Fat

22 g

Fiber

2 g