Chocolate Pistachio Trifle

In a large mixing bowl, combine the thickened cream, icing sugar, and cocoa powder; whisk with an electric mixer until the mixture is thick and creamy, then cover and chill in the refrigerator.

Microwave the pistachio gems in short bursts, stirring between bursts, until they melt into a smooth paste; mix the melted pistachios with the roasted kataifi until well combined.

Cut the chocolate mud cake into bite‑size cubes. In a trifle bowl, layer half of the cake cubes, then half of the pistachio‑kataifi mixture, followed by half of the sliced strawberries, and half of the chilled cream mixture. Press gently to set each layer.

Repeat the layering with the remaining cake cubes, pistachio‑kataifi mixture, sliced strawberries, and cream mixture.

Garnish the top with extra chopped pistachios and sliced strawberries, then serve immediately to retain the crunch.