Strawberry Shortcake Kataifi Stacks

Ingredients

makes 5 shortcake stacks

For the strawberries

500 grams strawberries, hulled and cut in half
2 tbsp balsamic vinegar
2 tbsp icing sugar
1 tbsp freshly chopped basil (optional)

For the cream

250 grams mascarpone
250 ml pure cream
1 tsp vanilla extract
2 tbsp icing sugar

For the kataifi stacks

375 gram packet Antoniou Fillo Kataifi
75 grams butter melted

Method

In a large bowl combine the strawberries, balsamic, icing sugar and basil if using. Stir to combine, cover and refrigerate til ready to use.

Place the mascarpone in a mixing bowl and beat until light and fluffy (approx.. 2-3 mins). Transfer to a separate bowl.

In the same mixing bowl whip the cream along with the vanilla and icing sugar until thickened and stiff. Add the mascarpone to the whipped cream and stir until well combined. Cover and refrigerate til ready to use.

Preheat your oven to 200 deg c and line a large tray with baking paper.

Pour the melted butter through the kataifi until well combined. Using a 10cm cookie cutter as your mould place 25 grams of the kataifi in the mould and squash down to form a disc. Repeat with the remaining kataifi until you have 15 discs.

Cook in the oven for 10 mins or until golden brown. Allow to cool completely before using.

To construct the shortcakes start off with one disc, add one generous tablespoon of cream and a few strawberries. Repeat with 2 more discs. Serve with dusted with icing sugar.

For more amazing Kataifi recipes go to Antoniou Fillo Pastry 

Recipe, styling and photography by Souvlaki for the Soul