why make this recipe
This dessert is bright and simple. It mixes fresh strawberries, smooth milk chocolate, and creamy pistachio. The toasted kataifi adds a crisp bite. You get sweet, nutty, and crunchy in one cup. It is quick to make and looks pretty on the table.
introduction
Dubai Chocolate Strawberry Cups are small layered treats. They use fresh strawberries, melted milk chocolate, pistachio cream, and toasted kataifi. You can make them for guests or a quick sweet snack. If you like fruit mixes, try the mango strawberry smoothie recipe as another easy fruit idea.
how to make Dubai Chocolate Strawberry Cups
Make the toasted kataifi first so it cools. Mix it with the pistachio cream to get a chunky layer. Melt the milk chocolate until smooth. Layer strawberries, the kataifi-pistachio mix, and melted chocolate in small glasses. Repeat the layers and finish with slivered pistachios.
Ingredients :
- 600 g Fresh strawberries (about 1.3 lbs)
- 150 g Milk chocolate (about 5.3 oz)
- 200 g Pistachio cream (about 7 oz)
- 100 g Kataifi pastry (about 3.5 oz)
- 30 g Butter (about 2 tbsp)
- Slivered pistachios (for garnish)
Directions :
- Wash and hull the strawberries, then slice them in half lengthwise. Set aside in a bowl.
- Slice kataifi pastry into small pieces. Toast in butter over medium heat for about 10 minutes, stirring constantly, until golden brown.
- Mix the toasted kataifi with pistachio cream until evenly coated, creating a chunky textured spread.
- Melt milk chocolate in the microwave (30-second intervals at 50% power) or using a double boiler until smooth and glossy.
- Assemble the cups by layering strawberries, kataifi-pistachio mix, and melted chocolate in serving glasses. Repeat layers and garnish with slivered pistachios.
how to serve Dubai Chocolate Strawberry Cups
Serve chilled or at room temperature. Use small clear glasses to show the layers. Add a few whole strawberry halves and extra pistachios on top for a nice look. Serve within an hour of assembling for best texture.
how to store Dubai Chocolate Strawberry Cups
Cover and keep in the fridge for up to 2 days. The kataifi will soften over time, so the best crunch is the first day. Do not freeze — strawberries release water and the texture will change.
tips to make Dubai Chocolate Strawberry Cups
- Toast kataifi slowly and stir all the time to avoid burning.
- Use good quality milk chocolate for a smooth shine.
- Warm the pistachio cream slightly if it is too thick so it mixes well with the kataifi.
- Chill the glasses a little before serving for a fresher taste.
variation (if any)
- Use dark chocolate instead of milk for a richer flavor.
- Swap strawberries for raspberries or sliced mango for a different fruit note.
- Replace pistachio cream with almond butter and chopped pistachios if you like.
FAQs
Q: Can I make these ahead of time?
A: You can prepare the kataifi-pistachio mix a day ahead and store it in an airtight container. Assemble the cups on the day you serve them.
Q: Can I use frozen strawberries?
A: Fresh strawberries are best. If you use frozen, thaw and drain them well to avoid extra liquid in the cups.
Q: Is there a nut-free option?
A: For a nut-free version, skip pistachio cream and use a chocolate cream or ricotta mixed with a little honey. Replace slivered pistachios with toasted coconut.
Dubai Chocolate Strawberry Cups
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Layering
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
A layered dessert combining fresh strawberries, melted milk chocolate, and creamy pistachio with a crunchy bite of toasted kataifi.
Ingredients
- 600 g Fresh strawberries (about 1.3 lbs)
- 150 g Milk chocolate (about 5.3 oz)
- 200 g Pistachio cream (about 7 oz)
- 100 g Kataifi pastry (about 3.5 oz)
- 30 g Butter (about 2 tbsp)
- Slivered pistachios (for garnish)
Instructions
- Wash and hull the strawberries, then slice them in half lengthwise. Set aside in a bowl.
- Slice kataifi pastry into small pieces. Toast in butter over medium heat for about 10 minutes, stirring constantly, until golden brown.
- Mix the toasted kataifi with pistachio cream until evenly coated, creating a chunky textured spread.
- Melt milk chocolate in the microwave (30-second intervals at 50% power) or using a double boiler until smooth and glossy.
- Assemble the cups by layering strawberries, kataifi-pistachio mix, and melted chocolate in serving glasses. Repeat layers and garnish with slivered pistachios.
Notes
Serve chilled or at room temperature. For best texture, serve within an hour of assembling.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
