This cake balances crispy buttered kataifi, light vanilla cream, and fresh raspberry acidity. It’s elegant, sliced like a cake, yet has the soul of a Middle Eastern dessert.
Ingredients (8–10 servings)
Kataifi Base
- 300 g kataifi pastry (shredded filo)
- 150 g unsalted butter, melted
Raspberry Layer
- 250 g fresh or frozen raspberries
- 80 g sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch + 1 tbsp water
Cream Layer
- 500 ml cold whipping cream
- 200 g mascarpone or cream cheese
- 100 g powdered sugar
- 1 tsp vanilla extract
Syrup (light – optional but recommended)
- 120 ml water
- 80 g sugar
- 1 tsp lemon juice
- 1 tsp rose water or vanilla (optional)
Garnish
- Fresh raspberries
- Pistachio crumbs or white chocolate shavings
- Powdered sugar (optional)
Instructions
Prepare the Syrup
- Boil water and sugar for 3 minutes.
- Add lemon juice, remove from heat, cool completely.
Raspberry Compote
- Cook raspberries, sugar, and lemon juice over medium heat (5–7 minutes).
- Add cornstarch slurry, stir until thick.
- Cool fully.
Kataifi Base
- Gently separate kataifi strands.
- Mix thoroughly with melted butter.
- Press into a 22–24 cm springform pan.
- Bake at 180°C (350°F) for 25–30 minutes, until deep golden.
- Pour cold syrup over hot kataifi. Cool completely.
Cream Layer
- Whip cream to soft peaks.
- In another bowl, beat mascarpone, powdered sugar, and vanilla until smooth.
- Fold whipped cream gently into mascarpone mixture.
Assemble
- Spread raspberry compote over cooled kataifi.
- Add cream layer evenly.
- Chill at least 4 hours (overnight is best).
Finish & Serve
- Decorate with raspberries and pistachio.
- Slice with a sharp knife, wiping between cuts.
Pro Tips
- For extra crunch, reserve some toasted kataifi for topping.
- Works beautifully in individual ring molds for plated desserts.
- Can be frozen lightly (without fresh raspberry garnish).
