Dubai Chocolate & Strawberry
This Dubai chocolate strawberry dessert combines the famous Dubai chocolate with fresh, juicy strawberries to create the ultimate, easy dessert.
Servings: 4
Ingredients
- 600 g fresh strawberries
- 150 g milk chocolate
- 200 g pistachio cream
- 100 g kataifi
- 30 g butter
- Slivered pistachios for topping
Instructions
- Wash then remove the tops of the strawberries. Slice in half. Set aside.
- Slice the kataifi into 3cm pieces and then add the butter to a medium pan over medium heat.
- Add the kataifi to the pan and toast until golden and crisp. This takes about 10 minutes and stir constantly to avoid burning. Transfer to a bowl when done.
- Add pistachio cream to the toasted kataifi and mix until combined.
- Break the chocolate into squares and add to a heatproof bowl. Melt in short bursts in the microwave at low power or over a double boiler until smooth and melted.
- Take 4 medium glasses and add strawberries. Layer up with the pistachio kataifi mixture and drizzle with melted chocolate. Repeat these layers again. Top with slivered pistachios.
- The video below will help with this recipe.
Video
Notes
Scroll up for a step by step guide on how to make this dessert.
To store: Assembled Dubai chocolate strawberry cups are best eaten fresh as the chocolate and pistachio cream harden when they are placed in the fridge.
Make ahead: You can toast the kaitafi up to 3 days in advance. Store in an cool, dry place in an airtight container. You can mix with the pistachio cream a day in advance and store in an airtight container in the fridge. It will firm up but will loosen once brought back to room temp (the microwave can speed this along). The strawberries can be prepped a day ahead, just make sure they are nice and dry before storing in an airtight container in the fridge.
Easy mixing: if it's a cold day, the pistachio cream may be very firm. If this is the case, melt it briefly in the microwave so it softens. This will ensure easy mixing with the kataifi without crushing it all.
Add tahini: add two tbsp of tahini to the pistachio cream for a nutty note.
Add white chocolate: I like to add a little (50g) melted white chocolate to the pistachio cream - it sweetens it a bit and adds a subtle vanilla note.
Swap milk chocolate: you can swap for white or dark chocolate if you prefer.
Nutrition
Calories: 590kcal | Carbohydrates: 45g | Protein: 14g | Fat: 45g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 270mg | Potassium: 622mg | Fiber: 7g | Sugar: 32g | Vitamin A: 205IU | Vitamin C: 88mg | Calcium: 59mg | Iron: 3mg