Ingredients
Scale
- 16 oz chocolate tea biscuits
- 1 tbsp instant coffee
- 1 cup boiling water
- 6 tbsp unsalted butter, melted
- 6 cups kataifi dough, shredded
- 1 3/4 cups pistachio cream
- 1 1/4 cups heavy cream
- 1/4 cup powdered sugar
- 3/4 cup dark chocolate chips
- 3/4 cup hot heavy cream
- 1 cup crushed pistachios
Instructions
- Prepare the biscuit base by mixing boiling water with instant coffee. Dip each biscuit briefly in the mixture and layer them in a baking dish.
- Preheat the oven to 350°F (175°C). Combine melted butter with kataifi dough and spread over the biscuit layer.
- Whip heavy cream until soft peaks form, gradually add powdered sugar, then fold in pistachio cream.
- Layer half of the creamy filling over the kataifi layer, repeat with more biscuits and remaining filling.
- Melt dark chocolate chips with hot heavy cream until smooth, pour over the top layer.
- Chill in the refrigerator for at least 4 hours before serving. Garnish with crushed pistachios.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice (126g)
- Calories: 400
- Sugar: 25g
- Sodium: 110mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg