Place the kataifi pastry in a large bowl and pull apart the noodles using your hands. Add the melted butter and caster sugar and, using your hands, mix well to combine. Divide into 3 equal portions.

Preheat oven to 200°C. Grease the base and sides of three 22cm round cake pans.

Take 1 portion of the kataifi mixture and spread over the base of 1 pan, pushing it and flattening the edge so the base is completely covered. Repeat with remaining portions and pans. Bake, in batches if necessary, for 20-25 minutes until lightly golden. Carefully remove from the pan and cool on a wire rack. You should have 3 baked discs.

For the mousse, combine 300ml cream, milk and pistachio puree in a large saucepan over medium heat and bring to the boil, stirring constantly, to amalgamate the pistachio into the cream. Remove from the heat.

Place egg yolks and sugar in a large bowl and mix to combine. Pour the pistachio mixture slowly over the egg yolk mixture and stir until combined. Pour the pistachio and egg yolk mixture back into the saucepan and place over very low heat. Cook, stirring continuously with a wooden spoon, for 5-6 minutes until the mixture coats the spoon.

Place white chocolate in a large bowl and pour the hot pistachio and egg yolk mixture over the chocolate. Mix the gelatine with ¼ cup (60ml) cold water into a smooth paste and pour over the mixture. Stir for 2 minutes. Cool the mixture, stirring every 10 minutes for 1 hour or until at room temperature. Whisk the remaining 2 cups (500ml) cream to soft peaks and fold into the cooled pistachio and white chocolate mixture.

Place one of the kataifi discs in a 22cm springform cake pan, then pour half the pistachio mousse over. Add the second kataifi disc then pour over the remaining pistachio mousse. Top with remaining kataifi disc. Place in the refrigerator and set overnight. Scatter over chopped pistachio, to serve.