You will need: 1/2 pound of konafa, 250 gr mascarpone cheese, 1/2 cup of butter, chocolate and pistachio for garnishing, 2 eggs, espresso or coffee, vanilla, sugar, pistachios, honey, cocoa powder or grated chocolate, corn oil

Instructions:

• Add 1/2 pound of konafa to the food processor and give it a few pulses to break it into smaller pieces
• Melt 1/2 cup of butter
• Take the konafa and transfer it to a bowl
• Add 1/2 cup of melted butter to the bowl
• Add 1/2 cup corn oil
• Mix it by hand to make sure all the konafa is is coated with oil and butter
• Spread the konafa in one layer on a thin edged baking tray lined with parchment paper
• Place the tray in a 350F preheated oven until the konafa is golden in color, mixing it every 1/2 hour so it toasts and browns evenly
• When it is done, transfer the konafa to a fine strainer and place on a paper towel lined bowl to drain excess fat
• Make coffee or espresso and set it aside

Making the Tiramisu Cream:

• Separate 2 egg yolks from egg whites
• Beat the egg whites until stiff
• Beat 2 egg yolks with 1 tsp vanilla and 6 tablespoons of sugar
• Add 1 tablespoon of Mascarpone cheese at a time, mixing it on medium after adding each until all the cheese is in
• Add egg whites
• Gently fold the egg whites into the custard
• Now the Tiramisu cream is ready, cover with plastic and put it in the refrigerator for 1 hour

To make syrup:

• 3 cups of sugar, 2 cups of water, 1 tsp of vanilla.
• Bring to boil add a squeeze of lemon and lower heat to medium
• Let simmer for 15 minutes
• Syrup will thicken as it cools off

Time to assemble :

• In a trifle bowl add a layer of konafa first
• Drizzle 2 tablespoons of syrup or honey
• Drizzle the coffee or espresso
• Add a layer of cream
• Add some pistachios
• Repeat this (the last layer should be cream)
• I like to use grated chocolate for the top, but you can use cocoa powder instead
• Add whatever other toppings you like
• I used slivered pistachio and toffifee candy
• Enjoy!