Ingredients
Directions
- 1
Cut the kadayif and fry in butter until golden and crunchy.
- 2
Let it cool down, then add pistachio nut butter, tahini & sugar, mix until smooth.
- 3
In a large bowl, whisk the cold heavy cream with sugar and vanilla extract until soft peaks form, add the mascarpone cheese and mix until smooth. Set aside in the fridge.
- 4
Chop the chocolate into small pieces and place it in a bowl with 1 tsp coconut oil over a water bath to melt.
- 5
Quickly dip each ladyfinger into the milk (don’t soak them too much or they will become too soggy) and layer them at the bottom of your serving dish.
- 6
Spread the mascarpone cream mixture over the ladyfingers, smoothing it out evenly. Add the kadayif mixture & cover with chocolate ganache smoothing it out to cover the entire top.
- 7
Refrigerate for at least 1h.
- 8
Garnish with some chopped pistachios & serve.
