Beat the creme fraiche in the mixer into whipped cream. Add the melted butter to the KANAKI KATAIFI to make it more fluffy, and lay it in 2 baking pans. Bake them in the oven until golden brown. Add the powdered sugar, yoghurt, mascarpone and mastiha to the whipped cream. Stir the whipped cream and place it in the fridge to cool down. In a saucepan, heat the water and sugar. Bring to a boil and the syrup is ready. Pour it over the Shredded Dough. Pour on top 2/3 of the yoghurt cream and add the other Shredded Dough layer. Smear the surface with the remaining whipped cream. Garnish with roast Aegina pistachios and the orange spoon dessert.