- Combine milk, sugar, and cocoa in a saucepan. Whisk until well blended and place over medium heat. Once the sugar has fully dissolved, stir in the cream and broken chocolate pieces. Continue heating until the mixture just reaches a simmer. Remove from heat and set aside to cool slightly.
- This step is crucial: The mixture should be neither too hot nor completely cold. A warm-to-lukewarm consistency (around 45°C if you have a kitchen thermometer) is ideal. If it’s too cold, the güllaç sheets won’t absorb enough liquid; if it’s too hot, the sheets might become mushy.
- Prepare the pistachio filling for the middle layer. If you don’t use tahini, the consistency might be thicker and harder to spread. You can add a small amount of tahini to achieve a more fluid and easily spreadable consistency, if desired.
- Pour a little of the chocolate sauce onto the base of your chosen serving dish or mold. Break the first three güllaç sheets and arrange them in the dish, drizzling sauce over each layer to moisten. Continue this process until you’ve used up the initial sheets.
- When you reach the middle layer, evenly spread the pistachios and the prepared pistachio mixture. Place the remaining three broken güllaç sheets on top, continuing to moisten each layer with the sauce. Remember to reserve about 1 to 1.5 ladles of the sauce for later.
- Transfer the prepared dessert to the refrigerator and let it chill for at least 4-5 hours.
- Reheat the reserved sauce in a saucepan. Once warm, add 40-50 grams of chocolate and stir until it melts completely. Allow it to cool down, then drizzle it over the chilled güllaç.
- Your Dubai Güllaç is now ready to serve. Enjoy!