Dubai Chocolate Tiramisu

Ingredients

• ½ cup boiling tap water
• 1/4 cup granulated sugar
• 1 tablespoon espresso powder
• 1/4 cup (2 ounces) Frangelico or Kahlùa
• 4 large egg yolks
• ½ cup granulated sugar
• 1 cup heavy whipping cream, chilled
• 1 (8-ounce) package mascarpone cheese, at room temperature
• 1 teaspoon vanilla extract
• 3 tablespoons unsalted butter
• 4 ounces frozen kataifi dough (shredded phyllo dough), thawed and chopped (about 2 cups)
• 1 (8-ounce) jar pistachio cream (about 1 cup)
• 1 (7-ounce) package ladyfinger biscotti (about 24 cookies)
• 2 tablespoons unsweetened cocoa powder
• ¼ cup chopped shelled pistachios

Steps

1. Whisk together boiling water, sugar, and espresso powder in a shallow bowl until sugar completely dissolves. Whisk in liqueur. Set aside to cool, about 20 minutes.
2. Beat egg yolks and sugar in a large bowl with an electric hand mixer on high speed until pale yellow and tripled in volume, about 4 minutes.
3. In another large bowl, using the electric mixer, beat cream on medium-high speed until soft peaks form, about 2 minutes. Add mascarpone and vanilla; beat on medium speed until soft and billowy, about 20 seconds. Fold mascarpone mixture into egg yolk mixture. Cover and refrigerate until ready to use.
4. Melt butter in a large nonstick skillet over medium until foamy. Add kataifi pastry, and cook, stirring often and breaking clumps with a spoon, until browned, 4 to 5 minutes. Transfer to a large bowl, and let rest at room temperature until cooled, about 15 minutes. Add pistachio cream to kataifi and stir until fully coated. Set aside.
5. When ready to assemble, working 1 ladyfinger at a time, dip half (12) of the ladyfingers into espresso syrup, letting sit in syrup about 2 seconds total. Transfer to an 8- x 8-inch baking dish and arrange ladyfingers in a single layer, trimming ladyfingers as needed to fit neatly. Top with half of the kataifi-pistachio filling (about heaping 3/4 cup), and spread in an even layer. Top kataifi with half of the mascarpone filling (about a scant 2 cups), and, using a flexible or offset spatula, spread into an even layer. Repeat with remaining ladyfingers, kataifi-pistachio filling, and mascarpone filling. Loosely cover with plastic wrap and refrigerate for at least 8 hours or up to 3 days; serve cold.
6. When ready to serve, dust top with cocoa powder using a fine mesh sieve and sprinkle with pistachios. Cut into squares and serve.