Lovetta Knafeh Trifle Cups

Lovetta Knafeh Trifle Cups

This recipe reimagines a Middle Eastern classic in a modern, café-friendly format. By layering crisp Lovetta Roasted Shredded Kataifi with cream, nuts, and syrup in clear cups, you get an elegant dessert that’s easy to batch, display, and serve. It combines the familiar flavors of knafeh with the visual appeal and portability of trifles, making it ideal for bakeries, catering, or upscale dessert counters.

 

 

 

Ingredients (6 cups)

For the kataifi base:

For the cream layer:

  • 1 cup (240g) Lovetta Pistachio Cream (or any other Lovetta Cream for variation)

  • 1 cup (240ml) heavy cream, whipped to soft peaks

  • 1/4 cup (30g) powdered sugar

For garnish:

  • 1/4 cup (30g) crushed pistachios

  • Honey or light sugar syrup drizzle

 

 

Instructions

  1. Preheat oven to 350°F (175°C). Toss shredded kataifi with melted butter and spread on a baking sheet. Bake for 8–10 minutes, until golden and crisp. Cool completely.

  2. In a bowl, gently fold the Pistachio Cream into the whipped cream and sweeten lightly with powdered sugar.

  3. In clear serving cups, layer kataifi, cream mixture, and a sprinkle of pistachios. Repeat layers until cups are full, ending with cream on top.

  4. Garnish with more pistachios and a drizzle of honey or syrup.

  5. Chill for 1 hour before serving to set.

 

 

Pro Tips

  • For variety, swap Pistachio Cream with Cheesecake Cream or Oreo Cream for themed versions.

  • Serve in mini dessert cups for catering or tasting events.

  • Top with edible rose petals or gold leaf for an upscale bakery finish.

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