Dubai Inspired Tiramisu

Preparation

• MASCARPONE NAMELAKA

  Bloom the gelatine in cold water. Heat the milk and glucose until just simmering. Add the bloomed gelatine, then pour over the chopped white chocolate. Emulsify with a hand blender. Add the mascarpone and continue blending until smooth. Stir in the heavy cream. Cover with plastic wrap and refrigerate for at least 6 hours (preferably overnight). Whip lightly before using to pipe or layer.

  
  

• DUBAI CRUNCHY LAYER
  

  Slightly soften the Delicrisp at room temp or gently warm (no more than 28–30°C). Spread or pipe on top of your mascarpone layer to form a crunchy, nutty layer.

• LADYFINGER

  Quickly dip ladyfingers into the cooled espresso mixture. Arrange them at the base of each serving cup.
  

• FINAL COMPOSITION

  Base: Place soaked ladyfingers or sponge cubes in the bottom.

  Layer 1: Pipe or spoon mascarpone namelaka on top.

  Layer 2: Add a generous spoon of Delicrisp Dubai.

  Repeat: You can repeat layers depending on cup size.

  Top: Drizzle with melted dark chocolate or chocolate sauce.

  Garnish: Sprinkle dark chocolate curls and crushed pistachios.