Ingredients

• 2 tablespoons butter
• 1 cup kataifi , shredded phyllo dough
• 1 cup pistachio cream
• 2 tablespoons tahini
• 2 cups milk chocolate chips
• 1 tablespoon coconut oi
• 2 quartss strawberries
• 1 cup raspberries
• 1 cup blueberries
• 1 cup blackberries

Instructions

1. 1 Melt butter in a skillet over medium heat. Add kataifi and cook, stirring often, until golden brown, about 10 minutes. Set aside.
2. 2 Whisk pistachio cream and tahini together in a bowl until well combined. Set aside.
3. 3 Add chocolate chips to the bowl of a double boiler set over medium heat. Cook, stirring constantly, until chocolate is melted and smooth. Stir in coconut oil and turn off heat; keep warm.
4. 4 Arrange the trifle just before serving to ensure the chocolate stays loose. In a trifle bowl or medium serving bowl, add half of melted chocolate. Top with half of strawberries, half of raspberries, half of blueberries, and half of blackberries.
5. 5 Top with half of pistachio cream mixture. Sprinkle with 3/4 cup toasted kataifi. Add remaining berries and remaining pistachio cream, and top with remaining chocolate. Sprinkle over remaining kataifi and serve immediately.

Nutrition per serving