Dubai Chocolate Strawberry Cup Recipe
Make Dubai Chocolate Strawberry Cup Recipe: layer toasted kataifi, silky ganache and fresh strawberries for elegant cups.
Ingredients
- 1½ cup shredded kataifi dough
- 2 tbsps butter, unsalted
- 1 tbsp tahini paste
- 1 cup milk chocolate, or dark chocolate
- ¾ cup pistachio cream
- 1½ cup fresh strawberries
- chopped pistachios, for garnishing
- ½ cup heavy cream
Instructions
Step 1: Toast the kataifi and fold in tahini-pistachio
Warm your pan-side instincts: melt the butter and stir the shredded kataifi dough in a wide, shallow pan until each thin strand is an even, golden crisp — you want an overall crunchy, toasted texture without burning any tips. Turn the heat off and immediately fold in the tahini and a portion of the pistachio cream so the warm kataifi soaks a little fat and the nutty green cream binds the strands into an airy, slightly sticky crumble. The finished mixture should read as golden, feathery shreds flecked with pale-green pistachio swirls and a glossy sheen from the butter and tahini.
Step 2: Melt chocolate and build a smooth ganache
Gently melt the chocolate using a double-boiler or short microwave bursts, stirring patiently until the chocolate becomes velvety and lump-free; then whisk in the heavy cream to transform it into a satiny ganache with a deep, reflective surface. If it needs loosening, add small spoonfuls of cream until the texture is pourable but still rich — glossy, thick ribbons should fall from the whisk. Transfer this glossy ganache into your mixing bowl so it sits glossy and homogeneous, ready to be layered into cups later.
Step 3: Wash, hull and slice the strawberries
Choose firm, fragrant strawberries, rinse them quickly and pat dry so they keep a bright, jewel-like red. Hull and quarter (or slice, depending on your cup width) so each piece shows the internal seeds and juicy flesh; the cut fruit should glisten and hold its shape when layered, offering fresh acidity and visual pop against the denser chocolate and nut layers.
Step 4: Layer the cups and finish with crunch and shine
Assemble clear glass cups by building repeating layers: glossy dark chocolate ganache at the base, a scattering of strawberry pieces so red pockets peek through, then a spoonful of the toasted kataifi mixed with tahini and pistachio cream to introduce crisp, golden threads and pale-green pistachio speckles. Repeat to fill the cup, finishing with a dollop of pistachio cream, a sprinkle of chopped pistachios and a few dark chocolate shards for contrast. Each cup should show distinct strata — glossy, juicy, and crunchy — and sit upright on the painted white pine surface, ready to serve.
Notes
- Toast kataifi gently and watch closely to avoid burning.
- Use good-quality chocolate for the ganache for best flavor.
- Store kataifi separately if you want to preserve crunch until serving.
- Slice strawberries just before assembly to keep them firm.
- For vegan version, use plant-based chocolate and coconut cream.