Kataifi Eton Mess Recipe

Ingredients (4–6 servings)

For the Kataifi Crunch

• 150 g kataifi pastry (shredded filo)
• 80 g unsalted butter, melted
• 2 tbsp sugar
• Optional: pinch of cinnamon or vanilla powder

For the Cream

• 300 ml whipping cream (heavy cream)
• 2 tbsp icing sugar
• 1 tsp vanilla extract
• Optional: 2 tbsp mascarpone for extra richness

For the Strawberries

• 300 g fresh strawberries, chopped
• 2–3 tbsp sugar (adjust to taste)
• 1 tsp lemon juice

Extras

• A few whole berries for garnish
• Mint leaves (optional)

Prepare the Kataifi Crunch

• Preheat oven to 180°C (350°F).
• Gently separate the kataifi strands with your fingers so they're fluffy.
• Mix with melted butter and 2 tbsp sugar (plus cinnamon/vanilla if using).
• Spread on a baking tray — either as a loose layer or shaped into small nests.
• Bake 10–15 minutes until golden and crisp.
• Let cool completely (it will crisp more as it cools).

Prepare the Strawberries

• Mix chopped strawberries with sugar and lemon juice.
• Let sit for 10–15 minutes until they release juices (macerate).

3. Make the Cream

• Whip the cream with icing sugar and vanilla until soft peaks.
• Add mascarpone if using and fold gently.

Assemble the Eton Mess

• Crumbled kataifi
• Strawberries
• Cream
• Repeat, ending with cream and a small kataifi shard on top.

Tips & Variations

• Add a little rose water or orange blossom to the cream for a Middle-Eastern twist.
• Use mixed berries (raspberries, blueberries) for a tangier flavor.
• Add pistachios to the kataifi for crunch and color.
• For a lighter option, mix Greek yogurt with the cream.