Ingredients
For the pistachio kataifi filling (makes enough for 2–3 trifles)
Method
- Melt the butter in a pan over low heat.
- Add the kataifi and toast for 5–7 minutes, stirring, until golden and crisp.
- Remove from heat and stir through pistachio cream until evenly coated. Let cool.
Assembly
- Base Layer: Add half of the crushed pastries to the bottom of your serving glass or jar.
- Strawberry Layer: Place a few strawberry slices over the pastry.
- Pistachio Kataifi Layer: Spoon over 1 tbsp of the pistachio kataifi filling.
- Cream & Penotti Layer: Fold 1 tbsp Penotti Duo spread gently through 2 tbsp whipped cream to create a marbled effect. Spoon over the kataifi layer.
- Cookie Dough Layer: Add half of the cookie dough chunks, pressing them in slightly.
- Repeat Layers: Repeat with remaining pastries, strawberries, kataifi, and marbled cream.
- Final Touch: Drizzle remaining Penotti Duo over the top, add the last cookie dough chunks and finish with a dollop of plain whipped cream. Garnish with crushed pistachios or a strawberry fan if you’re feeling fancy.
Top Tips
Serve immediately for contrasting textures, or chill for 30 minutes to let the flavours meld into a softer, more decadent spoonful.
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