Description
This delightful Dubai Strawberry Cup recipe features crispy, butter-toasted kataifi layered with rich pistachio cream, tahini, fresh strawberries, and drizzled dark chocolate for an indulgent, multi-textured dessert that’s quick to prepare and perfect for sharing.
Ingredients
Scale
Butter and Dough
- 3 tablespoons salted butter (42g)
- 4 ounces kataifi (shredded fillo dough)
Filling
- 7 ounces pistachio cream (200g, or Nutella as an alternative)
- 2 tablespoons tahini sesame paste (30g)
- ¼ teaspoon salt
Fresh Fruit
- 21 strawberries
Chocolate and Garnish
- 5 ounces dark chocolate melting wafers (141g)
- 2 tablespoons chopped pistachios
Instructions
- Prepare Kataifi: Add 4 ounces of kataifi shredded fillo dough into a large bowl and crush the strands into finer pieces approximately ½-inch long by hand for even toasting.
- Toast Kataifi: Melt 3 tablespoons of salted butter over medium-low heat in a large skillet. Add the kataifi to the skillet and reduce heat to low. Stir frequently until the kataifi is evenly golden brown and crisp.
- Mix Pistachio Filling: Using the bowl where the kataifi was crushed, combine 7 ounces of pistachio cream, 2 tablespoons of tahini sesame paste, and ¼ teaspoon salt in a medium bowl. Mix thoroughly.
- Combine Toasted Kataifi with Filling: Pour the toasted kataifi into the pistachio mixture and stir until all the dough is evenly coated. Set aside to cool while you prepare the strawberries.
- Prepare Strawberries: Wash and dry all 21 strawberries. Set 3 whole strawberries aside for garnish. Remove the stems from the remaining strawberries and cut them into quarters. Place 12 strawberry quarters at the bottom of three 12-ounce cups or alternatively two 16-ounce cups.
- Melt Chocolate: Melt 5 ounces of dark chocolate wafers using 30-second intervals in the microwave, stirring in between until fully smooth and melted.
- Layer Chocolate and Nuts: Drizzle about one tablespoon of melted chocolate over the strawberries in each cup. Sprinkle chopped pistachios over the chocolate layer.
- Add Kataifi Mixture Layer: Spoon two scoops of the kataifi and pistachio mixture onto each cup, gently pressing the mixture down to the sides of the cup to form a neat layer.
- Repeat Layers: Repeat layering with more strawberry quarters, melted chocolate, chopped pistachios, and kataifi mixture to fill the cups as desired.
- Garnish with Strawberries and Chocolate: Dip the reserved 3 whole strawberries in the remaining melted chocolate and place one on top of each cup. Drizzle remaining chocolate over the tops and sprinkle with leftover chopped pistachios for a finishing touch.
Notes
- Be attentive while toasting kataifi to prevent burning – stir constantly on low heat to achieve an even golden color.
- If pistachio cream is unavailable, Nutella or another nut-based spread can be used as an alternative but will alter the flavor profile.
- Use quality dark chocolate wafers for smoother melting and a richer taste.
- Serve immediately or chill for up to 2 hours for a cooler dessert experience.
- Ensure strawberries are thoroughly dried to help chocolate adhere better during dipping and drizzling.
