Trifle sem forno de kataifi, chocolate, frutas vermelhas e creme de avelã

Ingredientes

• 150 g (1 1/2 cups) chopped kataifi pastry
• 2–3 tablespoons unsalted butter
• 350 g (12 oz) hazelnut or pistachio cream (store-bought or homemade)
• 500 g (3 cups) milk chocolate, chopped
• 90 g (1/2 cup) white chocolate, chopped
• Optional: 2 tablespoons kataifi filling for garnish
• 1 lb (450g) fresh strawberries or mixed berries, hulled and sliced
• Melted milk chocolate (from bark portion above) for drizzling
• Optional: extra toasted kataifi or chopped nuts for texture

Modo de preparo

1. 1

   1. Prepare the Kataifi Cream Filling:In a pan, melt the butter over medium heat.

2. 2

   Add the chopped kataifi pastry and toast, stirring often, until lightly golden and crisp (about 4–5 minutes).

3. 3

   Let cool slightly, then stir in the hazelnut or pistachio cream until fully combined and smooth. Set aside to cool.

4. 4

   2. Make the Chocolate Bark:Line a baking sheet with parchment paper.

5. 5

   Melt the milk chocolate gently in a heatproof bowl over simmering water or in the microwave in 20-second bursts.

6. 6

   Pour onto the parchment and spread into a thin layer using an offset spatula.

7. 7

   Melt the white chocolate and drizzle over the milk chocolate.

8. 8

   (Optional) Dot with small spoonfuls of leftover kataifi filling and swirl gently with a toothpick.

9. 9

   Let set at room temperature or refrigerate until firm, then break into shards.

10. 10

    3. Assemble the Trifles:

11. 11

    In small cups or dessert bowls, add a layer of the kataifi filling.

12. 12

    Top with a layer of fresh berries.

13. 13

    Drizzle with melted milk chocolate.

14. 14

    Repeat layers if desired.

15. 15

    Top each cup with a shard of chocolate bark and an extra sprinkle of berries or nuts.