Dubai Chocolate Strawberry Cups with Pistachio Cream

These Dubai chocolate strawberry cups layer fresh strawberries, pistachio cream, buttery toasted kataifi, and melted milk chocolate. Toast the pastry until crisp, let it cool, then assemble shortly before serving so the crunchy layer stays distinct from the fruit.

Why Make Dubai Chocolate Strawberry Cups

The cups pair juicy berries with a nutty, crisp kataifi mixture and a chocolate finish. Use clear dessert glasses to show the layers. The number of servings depends on glass size because the recipe does not specify a cup yield.

Ingredients

• 600 g Fresh strawberries (about 1.3 lbs)
• 150 g Milk chocolate (about 5.3 oz)
• 200 g Pistachio cream (about 7 oz)
• 100 g Kataifi pastry (about 3.5 oz)
• 30 g Butter (about 2 tbsp)
• Slivered pistachios (for garnish)

How to Make Dubai Chocolate Strawberry Cups

1. Wash and hull the strawberries, then slice them lengthwise. Pat them dry and set aside.
2. Cut the kataifi pastry into small pieces. Melt the butter in a skillet over medium heat, add the pastry, and toast for about 10 minutes, stirring constantly, until evenly golden. Transfer to a plate and let it cool.
3. Mix the cooled kataifi with the pistachio cream until coated. If the cream is very thick, warm it briefly so it is easier to stir.
4. Melt the milk chocolate in short microwave bursts, stirring between intervals, or use a double boiler. Use low microwave power to avoid scorching; stop when a few small pieces remain and stir until smooth.
5. Layer strawberries, the kataifi-pistachio mixture, and melted chocolate in small glasses. Repeat the layers if the glass size allows, then garnish with slivered pistachios.
6. Serve shortly after assembling for the crispiest kataifi.

Serving Suggestions

Serve in small clear glasses. Add a few fresh strawberry slices and pistachios on top just before serving. These cups are rich, so smaller portions work well as a dessert.

Storage

Cover and refrigerate leftovers for up to 2 days. The strawberries will release moisture and the kataifi will soften, so the cups have their best texture on the day they are assembled. Do not freeze assembled cups.

Tips for the Best Texture

• Stir the kataifi constantly as it toasts because the fine strands can brown quickly.
• Cool the pastry before mixing it with pistachio cream so it stays crisp longer.
• Use dry strawberries and assemble close to serving time.
• Melt chocolate gently and stir often; avoid overheating it.
• Warm thick pistachio cream briefly for easier layering.

Variations

Use dark chocolate for a less sweet finish. Raspberries or sliced mango can replace strawberries, though their moisture and sweetness differ. Almond butter and chopped almonds can replace pistachio cream, but the flavor will change. For another related recipe, see chocolate strawberry cups with pistachio cream. For additional guidance, read King Arthur Baking’s guide to melting chocolate.

Frequently Asked Questions

Can I prepare these ahead?
Prepare and cool the toasted kataifi mixture in advance, storing it airtight at room temperature. Slice the strawberries and assemble the cups shortly before serving.

Can I use frozen strawberries?
Fresh strawberries give the best texture. Thawed berries release more liquid and can soften the crunchy layer.

Can I make a nut-free version?
Pistachio cream and pistachio garnish contain nuts. For a nut-free alternative, replace them with a suitable seed-based spread and omit the garnish; check all labels for allergen and cross-contact information.

How many cups does this make?
The source recipe does not state a yield. The number of servings will depend on glass size and how many layers you make.

Dubai Chocolate Strawberry Cups

Print Recipe

A layered dessert combining fresh strawberries, melted milk chocolate, and creamy pistachio with a crunchy bite of toasted kataifi.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6 servings
• Category: Dessert
• Method: Layering
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

• 600 g Fresh strawberries (about 1.3 lbs)
• 150 g Milk chocolate (about 5.3 oz)
• 200 g Pistachio cream (about 7 oz)
• 100 g Kataifi pastry (about 3.5 oz)
• 30 g Butter (about 2 tbsp)
• Slivered pistachios (for garnish)

Instructions

1. Wash and hull the strawberries, then slice them in half lengthwise. Set aside in a bowl.
2. Slice kataifi pastry into small pieces. Toast in butter over medium heat for about 10 minutes, stirring constantly, until golden brown.
3. Mix the toasted kataifi with pistachio cream until evenly coated, creating a chunky textured spread.
4. Melt milk chocolate in the microwave (30-second intervals at 50{c3709242858ea63f6f518f0e60e34661b2045d832188e8006804732198b61355} power) or using a double boiler until smooth and glossy.
5. Assemble the cups by layering strawberries, kataifi-pistachio mix, and melted chocolate in serving glasses. Repeat layers and garnish with slivered pistachios.

Notes

Serve chilled or at room temperature. For best texture, serve within an hour of assembling.