A Delightful Desert Dream – Baklava Tiramisu

Allergens

Dairy, Nuts

Ingredients

• 16 phyllo pastry sheets (gluten
• free)
• 1 cup chopped walnuts
• 1 cup chopped almonds
• 1 teaspoon ground cinnamon
• 3 tablespoons granulated sugar
• 4 cups brewed espresso, chilled
• 8 ounces mascarpone cheese, softened
• 1/2 cup confectioners' sugar
• 1 teaspoon pure vanilla extract
• 1 cup heavy cream
• Cocoa powder, for dusting

Instructions

1. Preheat oven to 350°F (180°C). In a small bowl, combine the chopped walnuts and almonds with cinnamon and granulated sugar. Set aside.
2. Arrange 8 phyllo sheets on a clean work surface. Brush each sheet with melted butter, then layer them in a buttered 13x9 inch baking dish. Sprinkle the nut mixture evenly over the phyllo layers. Place remaining 8 sheets of phyllo on top, brushing with butter and stacking them neatly.
3. Bake for 25 minutes or until golden brown and crispy. Remove from oven and let cool completely.
4. In a large bowl, whisk together mascarpone cheese, confectioners' sugar, and vanilla extract. In another bowl, beat heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.
5. Cut the cooled baklava into 6 equal portions. Place each portion in a serving glass. Drizzle chilled espresso over the top of each serving. Top with a generous dollop of the mascarpone cream and dust with cocoa powder.

Chef’s Insight

The fusion of baklava and tiramisu is an ode to indulgence and creativity in dessert making.

Notes

This recipe calls for gluten-free phyllo pastry sheets to cater to dietary restrictions.