Baklava Tiramisu

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This isn’t your classic tiramisu—it’s a mashup of Italian and Middle Eastern flavors. Layers of creamy mascarpone and coffee-soaked ladyfingers get a crunchy twist with shards of buttery phyllo and toasted walnuts. It’s rich, nutty, and delicious!!

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Ingredients:

• 750-1000g mascarpone cheese (cold)

• 750-1000ml heavy cream (cold)

• 100g powdered sugar

• 1tsp vanilla extract or paste

• 1 cup chopped walnuts (or any nuts of your choice)

• 8oz phyllo dough (approx. 18 sheets)

• 100g melted butter

• 14oz ladyfinger cookies

• 2-3 cups coffee

• 1tbsp Kahlua (optional)

• 2tbsp sugar

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Process:

1.

Line a large pan that first your phyllo sheets with parchment paper (27x22cm). Preheat oven to 175C (350F).

2.

Layer the sheets — brush every second or third sheet with melted butter. Bake 8-10 minutes until golden brown then cool down and break into shards with your hands. Chop walnuts finely.

3.

In a mixing bowl combine mascarpone, powdered sugar and vanilla and whisk until combined (don’t overmix or the mascarpone might curdle). Use between 750-1000g depending how creamy you like it. Add equal amount heavy cream.

4.

In a separate bowl whisk heavy cream to stiff peak and combine with the mascarpone mix. Ideally fold them together with a spatula for best texture.

5.

Mix hot coffee with Kahlua and 2tbsp sugar. Layer the bottom of your dish (I use a large 14x11 inch) with ladyfingers. Brush them with coffee (or you can dip them as well).

6.

Sprinkle walnuts and phyllo dough then splash with some coffee. Spread half of the mascarpone cream over them. Repeat this step one more time — layer of cookies, then phyllo and walnuts and finally the second half of the cream.

7.

Sprinkle the leftover phyllo and walnuts all over the top and sprinkle a bit more coffee over them. Rest in the fridge at least 4-5 hours.

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Serving and Storage

Serve as is.

Store covered in the fridge—keeps for 3 days.