A lighter version inspired by Dubai Chocolate: layers of soaked ladyfingers, a cream made with Greek yogurt and ricotta, crispy kataifi pastry mixed with pistachio cream, and decoration with chopped pistachios or unsweetened cocoa. It can be made richer by replacing the yogurt and ricotta with mascarpone and cream or by adding melted chocolate to the pistachio cream.
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Cut the kataifi pastry and toast it in a pan with the coconut oil or butter for a few minutes, stirring from time to time until it turns golden and crispy.
Mix the toasted kataifi pastry with the pistachio cream and set aside.
Prepare the cream by combining the ricotta, Greek yogurt, erythritol (or honey/icing sugar), and unsweetened cocoa; mix well until smooth and set aside.
Prepare the milk and coffee and quickly dip the ladyfingers.
Assemble the dessert: arrange a layer of soaked ladyfingers on the bottom of the baking dish or cups.
Add a layer of cream, then half of the kataifi pastry with pistachio, then another layer of cream.
Repeat to create a second layer if desired and finish with chopped pistachios or a dusting of unsweetened cocoa for decoration.
Cover and refrigerate for at least 3-4 hours before serving.
Pan
Mixing bowls
Baking dish or dessert cups
Spoons
Store covered in the refrigerator for up to 3 days
The richer version can be made by replacing the yogurt and ricotta with mascarpone and cream, or by adding melted chocolate to the pistachio cream.
Italia
| Energy (kcal) | 310.42 |
| Carbohydrates (g) | 59.49 |
| of which Sugars (g) | 52.22 |
| Fat (g) | 6.54 |
| of which Saturates (g) | 2.13 |
| Protein (g) | 5.42 |
| Fiber (g) | 0.9 |
| Sale (g) | 0.02 |
