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1
Preheat oven to 180 celcius (fan-forced).
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2
Defrost kadaifi if frozen and scrunch together gently to loosen strands. It should double in volume and fill a 32 x 40cm baking dish. (Don't worry it shrinks when baking.).
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3
Cut butter into small pieces and dot evenly over the kadaifi.
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4
Bake in oven for around 15 minutes until golden brown.
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5
While pastry is baking prepare the syrup.
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6
Add water and sugar in a small saucepan and boil for 5 minutes. Switch off and allow to cool slightly.
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7
When the pastry has also cooled slightly add warm syrup over the entire surface of the pastry using a ladle. Don't add it while the pastry is too hot or it will sizzle and evaporate.
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8
Allow to cool while you prepare the custard.
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9
Heat 1 litre of milk in a large pot. Pour the remaining 500mls in a small bowl and add the custard powder and combine with a whisk until there are no lumps (you can use your hands if you like).
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10
When the milk has warmed up but is not too hot to dip a finger into, pour in the custard powder mixture whisking constantly.
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11
The mixture should thicken very quickly, turn down the heat slightly, add the sugar and cook until the custard is quite thick.
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12
Switch off the heat and add the chocolate couverture which you have broken into small pieces and whisk until it has melted and a dark brown chocolate custard has formed.
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13
Add in the zest and the cognac.
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14
Then pour over the custard over the pastry (it can be warm but should not be hot) and allow to cool.
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15
Beat the Cool whip or Morfat cream with the icing sugar until white and fluffy. Add in the vanilla essence and the cognac (if using).
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16
Cover the cooled custard with the whipped topping and sprinkle with chocolate flakes, truffles or shavings.
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17
Cool in the fridge for a few hours before serving.
