Description
Dubai Strawberry Cup is a delightful layered dessert featuring golden toasted kataifi dough mixed with creamy pistachio and tahini paste, fresh strawberries, and rich dark chocolate. This visually appealing and flavorful treat combines crunchy textures and sweet, nutty flavors, perfect for a special occasion or an indulgent snack.
Ingredients
Scale
Main Ingredients
- 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
- 21 strawberries
- 5 ounces dark chocolate melting wafers (141g)
- 2 tablespoons chopped pistachios
Instructions
- Prepare Kataifi: Add 4 ounces of shredded kataifi dough to a large bowl and crush it into fine pieces about ½-inch in length using your hands for ease.
- Melt Butter and Toast Kataifi: Melt 3 tablespoons of salted butter over medium-low heat in a large skillet. Add the kataifi dough to the melted butter.
- Toast Until Golden: Reduce the heat to low and stir the kataifi dough continuously until it turns golden brown and crispy.
- Mix Pistachio Cream and Tahini: In the same bowl used for crushing kataifi, combine 7 ounces of pistachio cream, 2 tablespoons of tahini sesame paste, and ¼ teaspoon salt. Mix thoroughly until smooth.
- Combine Toasted Kataifi with Cream: Pour the toasted kataifi into the pistachio-tahini mixture and stir until evenly coated. Set this mixture aside to cool while preparing the strawberries.
- Prepare Strawberries: Wash and dry all 21 strawberries. Reserve 3 whole strawberries for topping. Remove the stems from the remaining strawberries and quarter them. Place 12 quarters evenly at the bottom of three 12-ounce cups (or two 16-ounce cups).
- Melt Dark Chocolate: Melt 5 ounces of dark chocolate melting wafers by heating in 30-second intervals, stirring thoroughly between each interval until smooth and fully melted.
- Layer Chocolate and Pistachios: Drizzle approximately 1 tablespoon of melted chocolate over the strawberries in each cup. Sprinkle some of the 2 tablespoons chopped pistachios over the chocolate layer.
- Add Kataifi Mixture Layer: Spoon 2 scoops of the kataifi mixture onto the pistachio layer in each cup and gently press it down to reach the cup edges for an even layer.
- Repeat Layers: Add another layer of quartered strawberries, melted chocolate drizzle, pistachios, and kataifi mixture following the same process to build up the dessert.
- Finish and Garnish: Dip the 3 reserved whole strawberries into the remaining melted chocolate and place them on top of each cup. Drizzle with remaining chocolate and sprinkle the rest of the chopped pistachios to garnish.
Notes
- Ensure the kataifi dough is evenly toasted to get a crunchy texture without burning it.
- You can substitute pistachio cream with Nutella for a different flavor profile.
- Use fresh, firm strawberries for best texture and appearance.
- Melt chocolate carefully to avoid burning; use short bursts in the microwave with stirring.
- This dessert is best served chilled or at room temperature shortly after assembly.
