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Arabic Tiramisu

Arabic Tiramisu

25 min
For 6 servings
  • 200 gsugar
  • 200 mlwater
  • 1 tsplemon juice
  • 1 tspCardamom
  • 8 slicespre-sliced white bread
  • 70 gpistachios
  • 3 cansashta (Arabic crème)
  • 1 tbsphoney
  • 6 pcsdessert glasses

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Heat the sugar in a small pot. Just before it melts, pour in the water and stir with the bamix® whisk, then bring to the boil. Stir in the cardamom and lemon juice with the bamix® whisk and remove the pot from the heat. Allow the syrup to cool. Prepare 6 dessert glasses. Lightly toast the bread using the lowest toaster setting. With an empty dessert glass, cut out a circle from the centre of each slice of toast. Fill the bottom of each glass with 1 tbsp of the syrup and place a cut-out slice of toast on top. Then, evenly distribute half of the sugar syrup amongst the glasses and leave to soak for 10 minutes. Finely chop the pistachios with the bamix® processor. Using the bamix® whisk, whisk the ashta crème in a bowl until smooth. Now, evenly distribute half of the crème amongst the glasses, smooth it out and sprinkle with half of the pistachios. Place another slice of toast on top, then drizzle the remaining syrup over the top and leave to soak in for 5 minutes. After that, spread the rest of the crème on top and sprinkle with the remaining pistachios. Finally, drizzle with a little honey and leave in the fridge for 2 to 3 hours before serving.

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