- 1 day before, brush your rose petals with slightly beaten egg white and coat both sides of each petal with white granulated sugar and place on a sheet of waxed paper and let sit in a cool and dry place for 24 hours to completely dry out
- preheat your oven to 200°C and prepare 2 muffin tins or silicone moulds by brushing with melted butter (mine have 8 cavities each which measure 6 cm in diameter each)
- loosely separate the kadaif dough strands and mix with the melted butter and icing sugar and separate into 16 walnut-sized balls that you roll between your palmsplace them in the openings of your baking moulds and flatten down completely and bake for 10-12 minutes until golden
- remove and let cool completely
- prepare your sweet rose syrup by placing the water, sugar and rose water in a small saucepan and bring to a boil for 5 minutes and then let cool completely
- dunk the 16 kataïfi discs in the cooled syrup, one by one, using a slotted spoon and place on a grill and let the excess syrup drain offfor the cream, combine all elements together and mix with a mixer until smooth and place in the refrigerator to chill and make firmer
assembly
- start stacking and assembling your shortcakes in each cup/glass by placing 1 kadaif flat disc cake on the bottom, add 2 tbsp of cream on top, then 1/2 tsp of rose jam
- place 4 raspberries on top and place another kadaif flat disc cake on top and slightly push down
- add 2 tbsp of cream on top, 1/2 tsp of rose jam, place 3 raspberries and 2 sugar crystallized rose petals on top and serve chilled
notes
- *all steps can be prepared separately and refrigerated separately
- **the shortcakes can be assembled in advance and refrigerated for 24 hours or assembled 5-10 minutes before serving !
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