Pistachio Chocolate Kataifi Trifle with Rose Water Cream

Ingredients

• 8 ounces kataifi pastry, thawed
• 1 cup unsalted butter, melted
• 1 cup pistachios, finely chopped
• 1 cup dark chocolate, chopped

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon rose water

Method

1. 01
   Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. 02
   Gently separate the strands of kataifi pastry and place them in a large bowl.
3. 03
   Pour the melted butter over the kataifi and mix well to coat all strands evenly.
4. 04
   Spread the kataifi mixture onto the prepared baking sheet in an even layer. Bake for 15-20 minutes or until golden and crispy.
5. 05
   In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form, then fold in the rose water.
6. 06
   To assemble the trifle, layer the baked kataifi, chopped pistachios, and chopped chocolate into serving glasses, repeating the layers as desired.
7. 07
   Top each trifle with a generous dollop of rose water cream.
8. 08
   Garnish with additional pistachios and a sprinkle of chopped chocolate. Serve immediately.