A lighter version inspired by Dubai Chocolate: layers of soaked ladyfingers, cream based on Greek yogurt and ricotta, crunchy kataifi pastry mixed with pistachio cream, and decoration with pistachio crumbs or unsweetened cocoa. You can make it richer by replacing yogurt and ricotta with mascarpone and cream or by adding melted chocolate to the pistachio cream.
Cut the kataifi pastry and toast it in a pan with coconut oil or butter for a few minutes, stirring occasionally until it becomes golden and crunchy.
Mix the toasted kataifi pastry with the pistachio cream and set aside.
Prepare the cream by combining ricotta, Greek yogurt, erythritol (or honey/powdered sugar) and unsweetened cocoa; mix well until a smooth cream is obtained and set aside.
Prepare milk and coffee and quickly soak the ladyfingers.
Assemble the dessert: place a layer of soaked ladyfingers at the bottom of the baking dish or dessert cups.
Add a layer of cream, then half of the kataifi with pistachio, followed by another layer of cream.
Repeat to create a second layer if desired and finish with pistachio crumbs 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 in the refrigerator, covered, for up to 3 days
You can make the version richer by replacing yogurt and ricotta with mascarpone and cream, or by adding melted chocolate to the pistachio cream.
Italy
| Energy (kcal) | 377.27 |
| Carbohydrates (g) | 50.88 |
| of which Sugars (g) | 33.07 |
| Fat (g) | 16.86 |
| of which Saturates (g) | 10.72 |
| Protein (g) | 7.38 |
| Fiber (g) | 2.6 |
| Sale (g) | 0.04 |
