In a buttered pan, place the kataifi pastry, and pull it open with your fingers. Melt the rest of the butter, and pour over the pastry, sprinkle with a little water and cook in a moderate oven for 1 hour, until it becomes golden brown. Set aside to cool. Boil the water with the sugar, lemon juice, and grated rind for 15 minutes and pour over the pastry.

FOR THE CREAM: Put in a saucepan the flour, 1/2 cup sugar, egg yolks, and a teacup of milk, then beat the mixture. Stir in a Bain-marie until it thickens. Add the vanilla and pour over the pastry Mix in the whipping cream, 1/4 cup sugar and grand Marnier until thick. Spread over the custard and decorate with the almonds and grated pistachio nuts and glace with cherries. Leave in the fridge for 1-2 hours and serve.