Go Back
Clear dessert cups filled with sliced strawberries, green pistachio cream and golden kataifi under a glossy shell of dark chocolate

Dubai Chocolate Strawberry Cups

Fresh strawberries layered with pistachio cream and toasted kataifi, topped with a crackly chocolate shell. A no-bake dessert inspired by the Dubai chocolate bar.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Chilling 20 minutes
Total Time 55 minutes
Servings: 4 cups
Course: Dessert
Cuisine: American, Middle Eastern
Calories: 670
Ingredients Method Notes

Ingredients
  

Toasted kataifi
  • 1 1/2 cups kataifi pastry thawed, loosely packed and chopped (60 g)
  • 2 tablespoons unsalted butter (28 g)
Pistachio filling
  • 2/3 cup pistachio cream (about 200 g)
  • 1 tablespoon tahini optional
Cups
  • 1 pound fresh strawberries hulled and sliced (450 g)
  • 6 ounces semisweet or dark chocolate chopped (170 g)
  • 1 tablespoon refined coconut oil
  • 2 tablespoons shelled pistachios chopped
  • 1 pinch flaky sea salt

Method
 

Toast the kataifi
  1. Cut the thawed kataifi into pieces about 1/2 inch long.
  2. Melt the butter in a large skillet over medium-low heat, add the kataifi and stir constantly for 6 to 10 minutes, until deep golden and fragrant.
  3. Spread the kataifi on a plate and cool completely.
Assemble
  1. Stir the pistachio cream and tahini together, then fold in all but 2 tablespoons of the toasted kataifi.
  2. Pat the sliced strawberries dry and divide half of them among 4 clear cups.
  3. Spoon half of the pistachio filling over the berries, then repeat with the remaining strawberries and filling.
  4. Microwave the chocolate and coconut oil in 30-second bursts, stirring each time, until smooth. Cool for 2 to 3 minutes.
  5. Spoon about 3 tablespoons of chocolate over each cup and tilt to cover the top to the edges.
  6. Sprinkle with the reserved kataifi, chopped pistachios and flaky salt.
  7. Refrigerate for 15 to 20 minutes, until the chocolate is set. Let stand 5 minutes before serving.

Notes

Make ahead: Toast the kataifi up to 3 days ahead. Assemble the cups up to 6 hours before serving and refrigerate.
Storage: Best eaten the same day. Refrigerate leftovers up to 1 day.
Nutrition is an estimate per cup.