Ingredients
375g Kataifi Pastry
100g Butter, melted
Whipped cream
Macerated strawberries
250g strawberries, hulled & halved
1-2 tbsp caster sugar
Juice of half a lemon or lime
Method
Take half a packet of kataifi pastry and place it in a bowl (place the remainder back in the fridge, sealed tightly in its packet). Loosen the kataifi strands with your fingers to separate.
Pour over the melted butter and mix through with your hands, ensuring all strands are evenly coated.
Place the kataifi pastry on a lined baking tray, in a moderate oven for approx. 10 mins or until golden brown.
Remove from the oven & allow to cool. Break up with your hands to a chunky crumb consistency & set aside.
Place the cut strawberries, sugar & lemon/lime juice in a bowl, stirring through until the strawberries are well coated. Cover and place in the fridge for a minimum of 30mins. The longer you leave the strawberries to soak, the softer and more of a liquid they become.
To assemble each eton mess, layer in each glass, the strawberries, cream and a sprinkling or kataifi crumb. Repeat until the glass is full.