Method:

• Preheat oven to 180°C.

• In a heavy-bottomed saucepan, place sugar, water, and lemon juice. Bring to a boil and then simmer on low heat for approximately 10 minutes or until the liquid has become a syrup. Remove from heat and leave to cool.

• When the syrup has cooled, add the rosewater and set aside to be used later.

• Use a little of the butter to grease an 28cm springform pan.

• In a large bowl, break apart the kataifi pastry until all the shreds are loose. Mix the rest of the melted butter in, using your hands, so the pastry is well coated.

• Beat together the mascarpone cheese, cream cheese, egg yolks and sugar until smooth.

• Sprinkle blanched almonds over the bottom of the pan. Take half of the kataifi dough and place over the almonds, pressing it down.

• Spread the cheese mixture over the kataifi, using a palette knife so you have an even layer. Take the other half of the kataifi dough and press over the top.

• Bake for approximately 30 minutes until golden.

• Sprinkle ground pistachios on the top. Pour the rosewater syrup evenly over the cake. Leave to cool and remove from the pan.
  
  Adapted from Jewish Food: The Ultimate Cookbook published by Cider Mill Press