Ingredients
375 g packet Antoniou Kataifi Pastry
1 cup walnuts, finely chopped
2 cups desiccated coconut, plus extra for decorating
250g butter, melted
2 litres mango sorbet
2 litres vanilla ice cream
170g passionfruit pulp in syrup, plus extra for decorating
3 large mangoes
Recipe tips
Toasted Kataifi Pastry
Toasted Kataifi Pastry can be made ahead and stored in airtight container for up to a week.
Preparing cake layers
Once frozen, the cake layers can be removed from their tins and assembled on top of each other as per the above instructions, ahead of time.
Storing cake ahead of time
Double wrap the layered cake in cling wrap and store in the freezer for up to two weeks. When ready to serve simply remove the cling wrap and decorate with mangos, passionfruit pulp in syrup and coconut.
Method
Preheat oven to 200 degrees Celsius.
While the Kataifi is still cold, using scissors cut into inch long pieces. Separate any Kataifi pieces that have clumped together with your fingers. Sprinkle the Kataifi across two large baking trays.
Bake for 15 minutes in total, or until the Kataifi is golden in colour, removing the trays after 10 minutes to turn and toss the Kataifi around with a fork to ensure an even toasting. Cooking times may vary depending on your oven, so keep a close eye on it. Remove the Kataifi from the oven and allow to cool completely.
Place the Kataifi into a large bowl with the walnuts and 1 cup of the desiccated coconut and mix together. Add the melted butter and mix until well combined. Separate the Kataifi mixture evenly into 4 separate bowls.
Assembling Kataifi base
Line the base of two 20cm diameter round spring form tins with cling wrap, and then clip the pan edge in, ensuring the cling wrap is only covering the base of the pan (and not the sides). Line the inner edge of each pan with baking paper. Place one bowl of the Kataifi mixture into each pan. Using the back of a metal spoon, firmly press the mixture down, covering the base of each pan evenly. Place in the freezer while you prepare your first sorbet layer.
Preparing ice cream layers
Place the mango sorbet in a large bowl and allow to soften slightly. Mix with a spoon until smooth and pour across the two prepared tins evenly. Use the back of a spoon to level the sorbet layer. Place in the freezer for 30 minutes. Remove from the freezer and place one bowl of the Kataifi mixture into each pan. Using the back of a metal spoon, press the mixture down creating an even layer. Return to the freezer for 10 minutes.
Place the vanilla ice cream in a large bowl and allow to soften slightly. Add the passionfruit pulp in syrup and 1 cup of the desiccated coconut and mix until smooth. Pour across the two tins evenly. Use the back of a spoon to level the ice cream layer. Cover with cling wrap and place in the freezer until frozen, approximately 4-6 hours.
Dressing the ice cream cake
When you are ready to serve the cake, prepare the mangoes. Peel and cut one mango into thin slices. Cut the cheeks off the remaining 3 mangoes, leaving the skin on. Hold the mango cheek in the palm of your hand and use a knife to cut the flesh in a diamond pattern. Turn the cheek inside out and cut in half lengthways. Repeat with each cheek. Remove each cake layer carefully from its tin, baking paper and cling wrap. Place the mango sorbet layer onto a platter. Place the vanilla ice cream layer over the mango layer. Assemble the sliced mango in one flat even layer across the top of the cake. Arrange the mango cheeks on top. Drizzle with passionfruit pulp in syrup and sprinkle with desiccated coconut.
Recipe, styling and photography by Sydney Food Sisters.
Watch how to make a Kataifi Pastry crumb