Kunafa Tiramisu
A delightful dessert that combines Middle Eastern kunafa pastry with Italian tiramisu flavors for an elegant treat.
Ingredients
Kunafa Base
- 500 g kunafa pastry (shredded kataifi)
- 2 tablespoons melted butter
Mascarpone Cream
- 250 g mascarpone cheese (room temperature) Bring mascarpone to room temperature before use.
- 200 ml heavy cream (cold) Whip to soft peaks.
- 100 g sugar Adjust to taste.
Coffee Layer
- 1 cup brewed coffee (cooled, strong) Use espresso for stronger flavor.
Topping
- 2 tablespoons cocoa powder (for dusting)
Optional Garnishes
- chopped nuts (pistachios or walnuts) For garnish.
- chocolate shavings For garnish.
Instructions
Preparation
- Preheat the oven to 180°C (350°F). Grease a baking dish or line it with parchment.
- In a bowl, toss the kunafa pastry with melted butter until evenly coated. Spread it in an even layer in the baking dish.
Baking
- Bake the pastry for about 12–15 minutes, or until golden brown and crisp. Watch closely to avoid burning. Remove and let cool slightly.
Mascarpone Mixture
- Meanwhile, whip cold heavy cream with sugar until soft peaks form.
- Gently fold the room-temperature mascarpone into the whipped cream until smooth. Avoid overmixing.
Assembly
- Pour brewed coffee into a shallow dish. Press half of the baked kunafa into the coffee to lightly soak.
- Layer the soaked kunafa in the serving dish and spread half of the mascarpone mixture over it.
- Repeat with the remaining kunafa and top with the remaining mascarpone cream, smoothing the surface.
- Dust the top with cocoa powder. Chill in the refrigerator for at least 4 hours, preferably overnight.
Notes
Serve chilled with optional garnishes. For best results, refrigerate for up to 2 days, but avoid freezing the assembled dessert.