Desserts are always special as it accelerates our taste buds to enjoy the tastes of other food.
Here comes my innovation of the Arab dessert Kunafa in the form of Mango Malai Cream Cake( MODERNIST)

Kanafeh kunafeh, kunafa, knafeh, konafi, etc. Similar to 'KENEPTIAN', a bread or cake. But According to etymologist Sevan Nişanyan, the Turkish word tel kadayıfı (string-pancake or string-crêpe), referring to the vermicelli-like pastry used in kanafeh and other dishes, is based on the Arabic word qatayif (a pancake or crêpe).

A common story that goes around is that, this particular dish was prescribed by doctors to satisfy the hunger of Caliphs during Ramadan.
However, dishes mentioned in historical texts are not necessarily the same as the modern versions of kanafeh.
One would find different variations these days, some with semolina dough and some with noodle, using lots of cheese, cream cheese, either baked or chilled.
The basic Ingredients vermicelli is the (Knafeh dough ), typically called kataifi dough, which is the Greek iteration of knafeh. Like the sheets of phyllo used for baklawa, the shredded( vermicelli)dough is used to make several different kinds of Lebanese pastries too.
I innovated with mango pulp and with less layers .