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This Dubai Chocolate Tiramisu recipe is a riff on the viral dubai chocolate bar. Fluffy mascarpone filling is layered with ladyfingers, kataifi, pistachio cream (or pistachio butter), strawberries and dusted with cocoa powder. This is an easy, no-bake dessert everyone will love!
At first, I didn’t understand the viral Dubai chocolate bar craze. But once I tried the combination of crispy and buttery kataifi mixed with pistachio cream and layered with chocolate…phew. The craze made absolute sense to me; the flavors are dynamic, dmade sense to me. The flavors are dynamic together. This tiramisu is a version of my traditional tiramisu that is my favorite recipe forever.
Ingredients You’ll Need for Dubai Chocolate Tiramisu
- Kataifi. Kataifi belongs in the phyllo dough family and consists of crispy strands of dough. It’s used in a lot of Mediterranean and Middle Eastern desserts. When toasted in butter, it’s heavenly.
- Pistachio Cream. Also known as pistachio butter. This is just pistachios ground up with sugar and a touch of salt.
- Lady fingers. Our favorite Italian cookie, perfect for tiramisu.
- Strawberries. Fresh spring strawberries are a delight for this recipe.
- Cocoa Powder. A dusting of this makes it complete.
- Mascarpone cheese. You cannot make any of tiramisu recipes without this (like my limoncello tiramisu, chai tiramisu or matcha tiramisu).
For the rest of the ingredients, please see the recipe index below!
How to Make Dubai Chocolate Tiramisu
- Make the mascarpone filling. Add the mascarpone, heavy cream, egg yolks, sugar and salt to a bowl. Mix with an electric mixer (or a whisk) until nice and fluffy.
2. Chop up the kataifi. Melt the butter in a pan, add the kataifi and toast until golden brown.
3. Mix kataifi with pistachio cream and salt.
4. Dip the ladyfingers in the coffee mixture. Add them to the bottom of a baking dish (I like using an 8×8-inch dish). Add half of the mascarpone mixture.
5. Add a layer of strawberries and a layer of the kataifi pistachio cream mixture. Keep building the layers.
6. Top with a layer of mascarpone cream. And then dust the top with cocoa powder.
Recipe Tip
- Kataifi – There are different brands of kataifi and I love it from the brand called Apollo. You can find this at a lot of Middle Eastern grocery stores. It comes in big strands (you’ll have to dice it up). Some Kataifi come already diced up and those are good too!
- Pistachio Cream – I love to make my homemade pistachio butter. But I also love it from the brand called Pisti. They have it at Costco too!
- I think this tiramisu tastes best right away. I usually ask you to chill tiramisu for a few hours or overnight but I love it when the kataifi is still crispy. It will still taste amazing overnight but just not as good.
Recipe FAQs
The Dubai chocolate bar has been a viral sensation. Priced at a very expensive $22, the chocolate bar went viral last year on TikTok and Instagram. It consists of crispy kataifi, pistachio cream wrapped in a chocolate bar. It’s a bomb of flavors that is truly delicious.
I love to store it in an airtight container in the fridge for up to three days.
More Cozy Recipes to Make
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To Make the Kataifi Filling:
Chop up the kataifi until it goes from long strands to little bits. Some kataifi comes in bits already, so if yours does feel free to skip chopping it up. In a medium skillet, set over medium heat, add the butter. When melted, add in the kataifi and toast it until golden brown, mixing it very regularly. Pour into a bowl.
Mix in the pistachio cream and a pinch of salt. Set aside.
To Make the Tiramisu Filling:
In the bowl of a stand-up mixer fixed with the paddle attachment (or a large bowl with an electric hand mixer), add all of the ingredients.
Beat all of the ingredients together for 1 minute; scrape down the sides and then beat again for an additional minute, being sure NOT to over beat it. Stick to the two minutes total.
You’ll need an 8×8-inch baking dish or a 2 quart dish of some kind.
To Assemble the Tiramisu:
Grab your baking dish. Transfer the strongly brewed coffee to a medium and or small bowl. Working one at a time, quickly dip each lady finger into the coffee. Be sure to not over saturate the ladyfinger with the coffee because then they’ll get a bit too soggy. All you need is a quick dip into the coffee.
Arrange the dipped ladyfingers in the baking dish, side by side. I ended up filling up the empty spaces by snapping some of the lady fingers into different lengths.
Add 1/3 of the mascarpone cream on top and spread into an even layer. Top it with an even layer of sliced strawberries. Then a layer of the crispy kataifi.
Repeat with the dipped lady fingers, mascarpone cream, strawberries and crispy kataifi.
Add one layer of the mascarpone to finish it all off. Dust the top with cocoa powder. Serve immediately for the best texture. Or store in the fridge to serve later. I like to dust the cocoa powder on *just* before serving.
- Kataifi – There are different brands of kataifi and I love it from the brand called Apollo. You can find this at a lot of Middle Eastern grocery stores. It comes in big strands (you’ll have to dice it up). Some Kataifi come already diced up and those are good too!
- Pistachio Cream – I love to make my homemade pistachio butter. But I also love it from the brand called Pisti. They have it at Costco too!
- I think this tiramisu tastes best right away. I usually ask you to chill tiramisu for a few hours or overnight but I love it when the kataifi is still crispy. It will still taste amazing overnight but just not as good.
Calories: 38kcal | Carbohydrates: 0.004g | Protein: 0.04g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 1mg | Potassium: 1mg | Sugar: 0.004g | Vitamin A: 131IU | Calcium: 1mg | Iron: 0.001mg
Nutrition information is automatically calculated, so should only be used as an approximation.
