Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Dubai Chocolate Lasagna
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- Level: Easy
- Total: 9 hr 45 min
- Active: 1 hr
- Yield: 9 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 562
- Total Fat
- 53 g
- Saturated Fat
- 33 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 6 g
- Cholesterol
- 153 mg
- Sodium
- 261 mg
This layered dessert channels the irresistible flavors and textures of the popular Dubai chocolate bar with a refreshing spin. Inspired by lasagna, the “pasta” sheets are reimagined as crunchy kataifi (shredded phyllo) coated in pistachio cream. They’re stacked with an airy cheesecake-like filling spiked with pistachio and vanilla and set with just enough gelatin for neat slicing. A glossy layer of deeply chocolatey ganache and a scatter of pistachios complete the signature balance of tastes and textures. The pan yields nine generous servings, an easy way to share the fantastic flavors of Dubai chocolate with a crowd.
- Level: Easy
- Total: 9 hr 45 min
- Active: 1 hr
- Yield: 9 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 562
- Total Fat
- 53 g
- Saturated Fat
- 33 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 6 g
- Cholesterol
- 153 mg
- Sodium
- 261 mg
Ingredients
Crunchy Kataifi:
Whipped Pistachio Cheesecake:
Chocolate Ganache:
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Directions
- For the crunchy kataifi: Line a baking sheet with parchment paper and set aside. Heat the butter in a large skillet over medium heat until melted. Add the chopped kataifi and salt and cook, stirring constantly, until crunchy and evenly browned, about 5 minutes. Transfer the kataifi to a medium bowl, add the pistachio cream and stir until evenly coated.
- Press and spread the crunchy kataifi with a rubber spatula over the prepared baking sheet to make an even layer about 1/8-inch thick and measuring about 9-by-12 inches; work carefully as you spread the kataifi so you don’t crush it. Refrigerate uncovered until firm and it easily peels away from the parchment, at least 30 minutes.
- Meanwhile, for the whipped pistachio cheesecake: Combine the gelatin and 2 tablespoons cold water in a small microwave-safe bowl and stir until hydrated. Set aside to bloom until firm, about 5 minutes. Microwave the gelatin on high until melted, 5 to 10 seconds. Set aside to cool slightly. If it gets too cold and firm, microwave again until just warmed, about 5 seconds.
- Beat the cream cheese, pistachio cream, confectioners’ sugar and vanilla with an electric mixer on medium-low speed until smooth. Beat the cream in a 1/4 cup at a time, scraping the bottom and sides of the bowl occasionally, until smooth and all the cream is incorporated. Whip on medium speed until it is airy and soft like whipped cream, about 4 minutes. Stream in the warm gelatin while beating until it is thoroughly mixed in. Refrigerate until needed.
- When the kataifi is firm, break it into shards and arrange half the kataifi in a single layer in the bottom of an 8-by-8-inch baking dish, breaking some into small pieces to fill in the spaces. Spread half of the pistachio cheesecake (about 2 1/2 cups) over the first layer of kataifi, then arrange the remaining kataifi over the cheesecake in an even layer and spread the remaining cheesecake over the kataifi. Cover the baking dish with plastic wrap directly touching the surface of the cheesecake. Refrigerate until firm and thoroughly chilled, at least 8 hours or overnight.
- For the chocolate ganache: Combine the chocolate and heavy cream in a medium microwave-safe bowl and microwave on high, stopping and stirring every 30 seconds, until the chocolate melts and the mixture is smooth, 30 to 60 seconds.
- Remove the baking dish from the refrigerator and discard the plastic wrap. Spread the ganache evenly over the pistachio cream with a small offset spatula. Garnish with chopped pistachios around the edges of the dish. Refrigerate uncovered until the ganache is set, at least 20 minutes. Cut the lasagna into 9 portions and serve.
