Description
Dubai Strawberry Cup is a decadent layered dessert featuring crunchy toasted kataifi (shredded fillo dough) blended with rich pistachio cream and tahini, layered with fresh strawberries and drizzled with smooth dark chocolate. This irresistible treat combines textures and flavors inspired by Middle Eastern ingredients, perfect as an elegant yet simple sweet dish for special occasions or everyday indulgence.
Ingredients
Scale
For the Toasted Kataifi Mixture
- 3 tablespoons salted butter (42g)
- 4 ounces kataifi (shredded fillo dough)
- 7 ounces pistachio cream (200g, or Nutella)
- 2 tablespoons tahini sesame paste (30g)
- ¼ teaspoon salt
For the Strawberry Layers and Garnish
- 21 strawberries
- 5 ounces dark chocolate melting wafers (141g)
- 2 tablespoons chopped pistachios
Instructions
- Prepare the Kataifi Dough: Add 4 ounces of kataifi (shredded fillo dough) to a large bowl and break it into fine pieces about ½-inch in length using your hands for ease.
- Toast the Kataifi: Melt 3 tablespoons of salted butter over medium-low heat in a large skillet. Once melted, add the kataifi dough into the skillet.
- Brown the Kataifi: Reduce the heat to low and stir the kataifi continually to evenly toast it until it becomes golden brown and crisp, ensuring it doesn’t burn.
- Mix the Cream Base: In the same bowl used for the dough, combine 7 ounces of pistachio cream, 2 tablespoons of tahini sesame paste, and ¼ teaspoon salt. Stir well until the mixture is smooth and uniform.
- Combine Toasted Kataifi with Cream: Pour the toasted kataifi into the pistachio mixture and mix thoroughly so all the pieces are evenly coated. Set the mixture aside to cool while you prep the strawberries.
- Prepare the Strawberries: Wash and dry all 21 strawberries. Set aside 3 whole strawberries for garnish. Remove the stems from the remaining strawberries and quarter them. Place 12 of these strawberry quarters evenly at the bottom of three 12-ounce cups (or alternately, two 16-ounce cups).
- Melt the Chocolate: Melt 5 ounces of dark chocolate melting wafers by heating in 30-second intervals, stirring between each interval until completely melted and smooth.
- Add Chocolate and Nuts: Drizzle about one tablespoon of the melted chocolate over the strawberry quarters in each cup. Then sprinkle some of the 2 tablespoons of chopped pistachios over the chocolate layer.
- Layer the Kataifi Mixture: Add 2 scoops of the kataifi-pistachio mixture on top of the pistachio chocolate layer in each cup. Gently press the mixture down so it touches the sides of the cup for stability.
- Repeat the Layering: Repeat the layering steps by adding another layer of strawberries, chocolate drizzle, chopped pistachios, and the kataifi mixture, building up the dessert cups.
- Garnish and Finish: Dip the reserved 3 whole strawberries into the remaining melted chocolate and place one on top of each cup. Drizzle the tops of the cups with any remaining chocolate and sprinkle the last of the crushed pistachios for a crunchy, elegant finish.
Notes
- Kataifi dough is very delicate; handle gently while breaking up pieces to maintain a flaky texture.
- Use good quality pistachio cream or Nutella depending on your preference for nutty versus chocolate flavor.
- Dark chocolate melting wafers melt smoothly and set faster than regular chocolate chips, making layering easier.
- This dessert is best served slightly chilled but not refrigerated for too long to maintain kataifi’s crispiness.
- Adjust sweetness by choosing sweeter or less sweet chocolate and varying the amount of pistachio cream.
