Ingredients
Serves 8 -10
375 g Antoniou Kataifi Pastry
125 g butter, melted
350 ml black coffee
100 ml Kahlua
1 tbsp vanilla essence
5 eggs, separated
150g caster sugar
500g mascarpone
300ml thickened cream
50g cocoa powder
Recipe tips
Kataifi discs
To assemble 24 discs you will need two 12 cup muffin pans.
Serving bowl
For this Kataifi Pastry recipe we used a glass bowl measuring 20cm diameter by 10cm in height.
Method
For this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge at least 2 hours before use to bring it up to room temperature.
Kataifi discs
Preheat oven to 210 degrees Celsius. Place Kataifi in a large bowl. Separate strands with your fingers and tear Kataifi into shorter strands. Pour butter over the Kataifi and massage through until all the strands are evenly coated using your fingers.
Place a small amount of the Kataifi into each cup of the baking pan, filling each one until the Kataifi is evenly distributed between 24 cups. Press each disc down. Bake for 16-18 minutes or until the discs are golden. Remove from the oven and allow to cool completely.
For the mascarpone cream
Place the coffee, Kahlua and vanilla essence in a small bowl. Set aside.
Beat the egg yolks and sugar using an electric mixer until light and fluffy, approx. 12 minutes. Fold in the mascarpone until well combined. In a separate bowl, whisk the egg whites using an electric mixer until soft peaks form. Fold into the mixture until well combined.
Assembling the Kataifimisu
Dip each Kataifi disc into the coffee mixture and evenly layer half of the discs into your serving dish. Spread half of the mascarpone mixture on top and dust generously with cocoa powder. Repeat with another layer of soaked Kataifi discs and mascarpone cream.
Beat the thickened cream until stiff peaks form. Place in a piping bag without a nozzle and pipe round dollops of cream on top of the mascarpone layer. Dust generously with cocoa powder.
Recipe, styling and photography by Sydney Food Sisters.
Watch how to make a Tiramisu using Kataifi Pastry