Dubai chocolate trifle with kadaifi cream, strawberries and chocolate bark

Chop the thawed kadaifi. Melt the butter in a large skillet, add the kadaifi and toast, turning constantly, until golden all round, crispy and nutty.

Off the heat, stir in the pistachio or hazelnut cream.

Melt the milk chocolate in the microwave or, more safely, in a heatproof bowl over simmering water, stirring until smooth; melt the white chocolate chips the same way.

Spread milk chocolate over a parchment-lined pan, drizzle the white chocolate over, dollop on some kadaifi cream and swirl with a toothpick.

Freeze 30 minutes to set, then roughly chop the bark with a knife on the parchment.

In small trifle bowls layer a spoonful of kadaifi cream, lots of sliced strawberries, a drizzle of milk and white chocolate and another dollop of kadaifi cream; garnish with a piece of bark.

Make ahead: the kadaifi cream keeps refrigerated a day or two; the bark keeps a week or two in the freezer.