Easy White Chocolate Kadayif Dessert Recipe for Shabbat

This recipe offers a simple yet impressive dessert for Shabbat featuring golden, crispy kadayif layered with rich white chocolate cream and topped with chopped pistachios for crunch and color. The kadayif layer is made by mixing 300 grams of shredded kadayif with 80 grams of melted butter and two tablespoons of powdered sugar, then baking at 180 degrees Celsius for about 15 minutes until golden. For the cream, 100 ml of heavy cream is heated nearly to boiling and poured over 200 grams of white chocolate, then cooled. The remaining 150 ml of cream is whipped with 250 grams of mascarpone cheese and vanilla extract, then folded gently into the white chocolate mixture to create a smooth cream. The dessert is assembled by layering kadayif and cream in a small pan, topped with pistachios, and chilled in the refrigerator for at least four hours or preferably overnight. Before serving, it is cut into cubes and garnished with additional pistachios.