Chop up the kataifi until it’s in ½-1 inch pieces. Set a tablespoon of butter in a large non-stick pan over medium heat. Once it melts, add the kataifi. Cook it until it browns all over, stirring frequently for even browning. This can take up to 15 minutes. Once browned, transfer to a heat safe bowl and let cool. We’ll add the remaining filling ingredients later.

Preheat the oven to 350 F. Line a 8 or 9 inch baking pan with parchment paper, overlaying two sheets so all sides of the pan are covered.

Set the butter in a heatproof bowl and warm it for 30 seconds in the microwave so it begins to melt. Pour the sugar over the butter then set the bowl back in the microwave for 60 seconds, until the butter fully melts. Whisk very well, until the mix is shiny.

Add the cocoa to the bowl and whisk. Set the bowl back in the microwave for another 30 seconds and then whisk until it starts to clump together. Add the salt and vanilla and one egg and whisk vigorously. Once incorporated add the other egg, whisk, then the last egg and whisk very well.

Add the flour and stir to combine. Pour about two thirds of the brownie mixture into the prepared pan.

Into the bowl with the toasted kataifi, add the pistachio cream, tahini, and a pinch of salt. Stir to combine. Dollop this mixture into the pan; it will sink and does not spread once in the pan so use smaller dollops to try to disperse it all over so every slice will have some filling.

Pour the remaining brownie batter into the pan, covering all the kataifi filling. Bake the brownies until the center puffs up and when you wiggle the pan there is no visible liquid wobble in the center; for about 30-35 minutes. Let cool completely.

Chop the chocolate into bits that are about a square centimeter and set in a bowl. Warm the heavy cream until it’s steaming, too hot to comfortably touch. Pour the heavy cream over the chocolate and stir briefly, then set aside for a minute or two. Then stir until the ganache is smooth; add a dash of vanilla if you like.

Pour a thin layer of ganache over the cooled brownies, this will help the berries stick to the brownies. Arrange the berries on top, if using whole raspberries arrange them face down and quite close together (see photos). If using strawberries, slice and spread them into an even layer. Pour the remaining ganache on top and smooth into an even layer. Optional: sprinkle finely chopped pistachios on top. Set the brownies in the fridge to chill until the ganache is set, about an hour.

The brownies are best within 24 hours of making the ganache (due to the presence of berries in the dish). Store in the fridge in an airtight container.