Mascapone Kataifi

100gm        sheredet kataifi

200gm        petteserrie powder(custard)

250gm        whipping cream

100gm        mascapone cheese

Method

Fried the sheredet kataifi with a round mould cutter, until the colour like golden brown. For cream, wisk petteserrie powder and water until like custard cream. Mix together with whipping cream and mascapone cheese. Use piping bag, and than pipe that custard, layer by layer. Serve with strawberry ice cream.