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Dubai Chocolate Strawberry Cup

Recreate the global viral sensation! This easy, no-bake dessert features crispy kataifi crunch, rich pistachio cream, whole strawberries, and indulgent chocolate, layered in a decadent cup.
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 cups
Course: Dessert
Cuisine: Fusion, Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

Kataifi Crunch
  • 2 cups shredded kataifi pastry frozen, thawed
  • 4 tablespoons unsalted butter melted
Pistachio Filling
  • 1/2 cup pistachio cream or butter high-quality
  • 4 ounces white chocolate chopped, for stabilization
Chocolate Layer
  • 8 ounces dark, milk, or semi-sweet chocolate chopped, for melting
Assembly & Garnish
  • 1 pint fresh strawberries uniform size, washed and dried
  • 2 tablespoons finely chopped pistachios for garnish

Equipment

  • Large Non-Stick Skillet
  • Microwave-safe bowls or double boiler
  • Whisk and spatula
  • Clear dessert cups

Method
 

  1. Shred the thawed kataifi pastry into small pieces. In a large non-stick skillet over medium heat, melt the butter. Add the shredded kataifi and toast, stirring frequently, until completely golden brown and crispy (8-10 minutes). Remove from heat and cool completely.
  2. Melt the white chocolate. In a microwave-safe bowl or double boiler, melt the white chocolate, stirring until smooth. Remove from heat and immediately stir in the pistachio cream/butter until uniform and well combined.
  3. Melt the other high-quality chocolate. In a separate bowl, melt the dark, milk, or semi-sweet chocolate using the same method, until smooth.
  4. Assembly. For a decorative look, drizzle some of the melted chocolate onto the inside of clear dessert cups and let it set for a minute in the fridge.
  5. Add a generous spoonful of cooled, crispy kataifi to the bottom of each cup. Cover the pastry completely with a layer of the pistachio cream filling.
  6. Add a layer of whole (or sliced) fresh strawberries. Cover the berries with a layer of the smooth melted chocolate.
  7. Top each cup with a final, thick layer of the remaining kataifi crunch. Garnish with a sprinkle of finely chopped pistachios and extra chocolate drizzles.
  8. Chill the assembled cups in the refrigerator for at least 15-20 minutes to set before serving.

Notes

Ensuring the kataifi pastry is completely cooled before layering is crucial for maintaining its crispiness. For a less rich version, you can skip adding the white chocolate and use pure pistachio butter as a layer, but it will be less stable.