Instructions

1. Preheat oven to 350 F (175 C). Lightly grease bottom and sides of a 9-in (23 cm) springform pan. Line bottom of pan with parchment.
2. In a small bowl, mix flour and chopped pistachios. Set aside.
3. In a small saucepan over medium heat, melt ½ cup (125 ml) butter. Remove from heat and let cool for a minute.
4. Transfer melted butter to a large bowl and add 1 cup (250 ml) sugar, cocoa powder, ¼ tsp (1 ml) salt, eggs and 2 tsp (10 ml) vanilla. Whisk vigorously until fully combined. Fold in flour-pistachio mixture.
5. Pour batter into prepared springform pan. Using an offset spatula, evenly distribute batter. Bake for 25 to 30 minutes, until a toothpick inserted in centre of brownie comes out with a few dry crumbs stuck to it and batter is no longer wet. Remove from oven and cool completely in pan.
6. Once cooled, loosen sides of pan and line edge of brownie with acetate paper. Tighten sleeve of pan again to hold acetate paper and brownie in place.
7. In a skillet over medium heat, melt remaining 2 tbsp (30 ml) butter and fry kataifi until it starts to turn golden brown, 7 to 8 minutes. Transfer to a large bowl.
8. Add 1 cup (250 ml) pistachio cream, tahini and ⅛ tsp (a pinch) salt and mix until combined. Pour over brownie in springform pan and smooth surface with an offset spatula. Set aside.
9. In a small bowl, combine gelatin and water and bloom for at least 10 minutes.
10. In a small saucepan over medium-low heat, warm cranberry sauce, stirring occasionally until melted. Transfer to a medium bowl and whisk in bloomed gelatin until fully melted into cranberry sauce.
11. In a separate medium bowl, whisk egg whites until stiff peaks form.
12. In a large bowl, whisk 1½ cups (375 ml) whipping cream with remaining 1 tbsp (15 ml) sugar and 2 tsp (10 ml) vanilla until medium peaks form. Fold in a third of the cranberry sauce to lighten mixture. Then fold in remaining cranberry sauce until no streaks remain. Do same thing with whipped egg whites; fold in a third first and then remaining until no streaks remain. Do not overmix. Pour over pistachio kataifi layer in springform pan. Refrigerate overnight or for at least 6 hours, until mousse has set.
13. Place remaining ¼ cup (60 ml) pistachio cream in a small bowl. In a separate small microwave-safe bowl or cup, microwave 2 tbsp (30 ml) whipping cream on high for 25 seconds. Pour over pistachio cream and stir until smooth. Transfer to a piping bag and cut a small hole at tip. Set aside.
14. In a heatproof bowl, combine chocolate chips and remaining ⅛ tsp (a pinch) salt.
15. In a small saucepan over medium heat, bring remaining 1 cup (250 ml) whipping cream to a simmer. Pour hot cream over chocolate and rest for 2 to 3 minutes to let chocolate melt. Mix until smooth and all chocolate has melted. Cool slightly for about 5 minutes, then pour evenly over cranberry mousse in springform pan.
16. Use prepared piping bag with pistachio glaze to decorate surface as desired. Rest at room temperature for 15 to 20 minutes, then refrigerate for at least 2 hours. Garnish as desired with glazed or frosted cranberries (or both) and crushed pistachios. Release sleeve from springform pan and transfer cake to serving platter. Gently remove acetate paper before serving.