To Make the Kataifi Filling:

Cup of Yum
1. Chop up the kataifi until it goes from long strands to little bits. Some kataifi comes in bits already, so if yours does feel free to skip chopping it up.
2. In a medium skillet, set over medium heat, add the butter. When melted, add in the kataifi and toast it until golden brown, mixing it very regularly. Pour into a bowl and let it cool for 5-7 minutes, until it's cool to the touch.
3. Mix in the pistachio cream and a pinch of salt. Set aside.

To Make the Tiramisu Filling:

1. In the bowl of a stand-up mixer fixed with the paddle attachment (or a large bowl with an electric hand mixer), add all of the ingredients.
2. Beat all of the ingredients together for 1 minute; scrape down the sides and then beat again for an additional minute, being sure NOT to over beat it. Stick to the two minutes total.
3. You’ll need an 8×8-inch baking dish or a 2 quart dish of some kind.

To Assemble the Tiramisu:

1. Grab your baking dish. Transfer the strongly brewed coffee to a medium and or small bowl. Working one at a time, quickly dip each lady finger into the coffee. Be sure to not over saturate the ladyfinger with the coffee because then they’ll get a bit too soggy. All you need is a quick dip into the coffee.
2. Arrange the dipped ladyfingers in the baking dish, side by side. I ended up filling up the empty spaces by snapping some of the lady fingers into different lengths.
3. Add 1/2 of the kataifi mixture on on top and spread into an even layer. Arrange a layer of sliced strawberries. Then add half of the mascarpone mixture and smooth it out.
4. Repeat with the dipped lady fingers, crispy kataifi mixture, strawberries and end with the mascarpone cream.
5. Dust the top with cocoa powder. Serve immediately for the best texture. Or store in the fridge to serve later. If you're serving it for later, press a piece of plastic wrap on the surface. And dust the cocoa powder on *just* before serving.