• Using a sharp knife, cut the frozen pastry into small strips, separating the strands as much as you can.
• Heat the pan on a medium-low heat and add the butter.
• Once the butter has melted and the pan has warmed, add the kataifi pastry. Cook on a medium-low heat for 15-20 minutes stirring often until the pastry has all turned a dark golden brown.
• Remove from the heat and leave to one side to cool for 15-20 minutes.

Chocolate Sauce

• Add the chocolate and cream to a microwave safe bowl. Heat for 20 second bursts, mixing well in between until the chocolate has completely melted. Alternatively, add to a heat safe bowl and set over a saucepan smaller than the bowl filled 1/4 with hot water. Heat on a low heat, mixing the chocolate until melted.
• Leave to one side.
• In a bowl, mix together the cooked kataifi pastry and pistachio cream.

Assembly

• To assemble, spread a spoonful of the pistachio filling on the bottom of the serving glass/cup.
• Wash the strawberries and remove the stalks. Cut the strawberries into quarters.
• Add a handful of strawberries to the serving glass/cup before adding another layer of pistachio cream. Drizzle a spoonful of the chocolate sauce and repeat the layers until all the ingredients have been used or the glass/cup is full.
• Serve immediately.