Tiramisu Baklava: Why this mashup is taking over Iftar tables in Ramadan 2026

Tiramisu Baklava Recipe in Ramadan 2026: There’s something truly special about the kitchen during Ramadan. It’s not just about cooking; it’s about creating little moments of joy for the ones we love when they break their fast. This year, I wanted to make something that felt both familiar and wonderfully new—a dessert that combines the cozy, coffee-soaked vibes of tiramisu with the glorious, crispy, nutty layers of baklava.

Honestly, the idea just popped into my head one sleepy morning. Would it work? The result, my family declared, was a masterpiece. It’s become our signature dessert for Ramadan 2026.

This isn’t a complicated recipe. It’s a simple, from-the-heart guide to making a dessert that tastes like it came from a fancy bakery. It has the honey-nut crunch you crave from baklava, with a light, creamy, and coffee-infused topping that melts in your mouth. Let’s make it together.

Ingredients

For the Baklava Base:

• 1 pack of phyllo dough (thawed if frozen – remember, be patient with it!)
• 1 ½ cups of mixed nuts (I use walnuts and pistachios), chopped into small pieces
• 1 cup (2 sticks) of unsalted butter, melted
• 1 teaspoon of ground cinnamon

For the Syrup:

• 1 cup of water
• 1 cup of granulated sugar
• ½ cup of honey
• 1 teaspoon of vanilla extract

For the Tiramisu Topping:

• 1 cup of strong brewed coffee, cooled down
• 8 oz (about 1 cup) of mascarpone cheese
• 1 cup of heavy whipping cream
• ¼ cup of powdered sugar
• A little unsweetened cocoa powder, for dusting

Also Read: Authentic Qamar al-Din Recipe: The Classic Apricot Juice for Ramadan

Let’s Get Cooking: Step-by-Step

Step 1: Make the Sticky, Sweet Syrup
In a small saucepan, combine the water, sugar, and honey. Stir it over medium heat until the sugar dissolves. Let it come to a gentle boil, then turn the heat down and let it simmer for about 10 minutes. It will thicken just a little. Turn off the heat, stir in the vanilla, and set it aside to cool completely. Don’t put hot syrup on hot baklava!

Step 2: Build Your Nutty Layers
Preheat your oven to 350°F (175°C). Grab a 9×13 inch baking pan. Brush the bottom with some of your melted butter.

Now, the relaxing part: layering. Open your phyllo dough and cover it with a slightly damp towel so it doesn’t dry out and crack.

• Place one sheet of phyllo in the pan. Brush it lightly with butter.
• Repeat with 7 more sheets, buttering each one.
• Sprinkle a generous layer of your chopped nuts and cinnamon over the top.
• Now, add two more sheets, buttering each.
• Another layer of nuts.
• Keep going this way—two buttered sheets, then nuts—until you’ve used up most of your nuts.
• Finish with a top layer of about 6-8 sheets, buttering each one.

Step 3: Cut and Bake
Before it goes in the oven, carefully cut your baklava into diamonds or squares. This is much easier to do now than after it’s baked! Bake for 40-50 minutes, until the top is gorgeously golden and you can see it’s all crisp.

Step 4: The First Magic Moment
As soon as you take the hot baklava out of the oven, slowly pour your cooled syrup all over it. You’ll hear a wonderful sizzle—that’s the sound of it drinking up all that sweetness. Let it sit on the counter to cool completely. This is the hardest part—being patient!

Step 5: The Dreamy Topping
While the baklava is cooling, make the topping. In a large bowl, whip the heavy cream and powdered sugar together until it forms soft peaks. In another bowl, quickly stir the mascarpone cheese to soften it, then gently fold in about a tablespoon of the cooled coffee. Now, take a big dollop of the whipped cream and mix it into the mascarpone to lighten it. Then, carefully fold the rest of the whipped cream in until it’s all smooth and fluffy.

Step 6: Bring It All Together
Just before you’re ready to serve, spread this beautiful, coffee-kissed cream over your cooled baklava. Don’t do this too early, or the bottom might get a little soft. Finally, take a small sieve and dust the top generously with cocoa powder.

A Few Tips from My Kitchen to Yours

• Thaw Overnight: If using frozen phyllo, let it thaw in the fridge overnight. Bringing it to room temperature slowly prevents it from cracking.
• Nutty Choice: Toasting your nuts for a few minutes in a dry pan before chopping them really wakes up their flavor.
• Coffee is Key: Use a good, strong coffee for the topping. It’s the backbone of the tiramisu flavor. Instant espresso powder works great, too!
• The Perfect Slice: For clean slices, use a sharp knife and wipe it clean between cuts.
• Serve with Love: This dessert is rich, so a small square is perfect. Serve it after iftar with a tiny cup of Arabic coffee or some mint tea. The combination is heavenly.

Ramadan Mubarak! I hope this dessert brings as much joy to your table as it did to mine. Happy cooking

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