In a flat rectangular dish,(28 x 20 cm, about 1.5 l capacity) place the ladyfingers and drizzle with milk.

Chop the kadayif (angel hair) into small pieces and toast in a pan with the butter until golden brown.

Pop the roasted kadayif (angel hair), pistachio cream and tahini paste in a bowl and stir with a wooden spoon to form a creamy mixture, and allow the filling to cool.

Pour 250 ml Double cream into a clean mixing bowl. And whisk until it reaches soft peaks. In a sperate bowl add in the mascarpone and the icing sugar and beat until combined. Fold the cream into the mascarpone mixture, until combined.

Tiramisu Spread 1/3 of the tiramisu cream over the ladyfingers. Spread the pistachio kadayif filling on top. Then cover with the remaining cream and chill briefly.

Bring the double cream to the boil briefly in a saucepan, remove from the heat and melt add in the chopped dark chocolate. Allow to cool slightly. Spread the chocolate ganache over the tiramisu cream with a tablespoon and sprinkle with pistachios. Place the Dubai Chocolate Tiramisu in the fridge for at least 4 hours.