Dubai Chocolate Strawberries

A dessert cup packed with sliced strawberries, chocolate syrup, and pistachio mixture to make Dubai chocolate strawberry cups.

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Dubai Chocolate Strawberries

These Dubai chocolate strawberry cups layer fresh strawberries with crispy kataifi pastry, pistachio cream, and chocolate ganache for a luxurious (but EASY!) no-bake dessert.

Prep Time10

Cook Time15

Chill Time10

Total Time35

Course: Dessert

Cuisine: American, Middle Eastern

Keyword: dubai chocolate strawberries

Servings: servings

Author: Katerina Petrovska

Ingredients

For the kadaifi:

2 tablespoons unsalted butter
4 ounces dry kataifi pastry chopped
1 cup pistachio spread or pistachio butter if you’re using a pistachio spread, make sure it contains at least 30% pistachios
2 tablespoons tahini paste

For the chocolate sauce:

1 cup chopped quality dark chocolate
¼ cup heavy cream

For the strawberries:

1½ pounds strawberries sliced, halved, or quartered

Additional:

chopped pistachios for garnish

Instructions

Toast the kadaifi. Melt the butter in a large skillet over medium-high heat. Add the kataifi pastry and cook it, stirring, for 10 minutes or until browned. Remove the kadaifi from the stove and set aside for 5 minutes.
Add pistachio spread. To the kadaifi, add the pistachio spread and tahini paste and stir. Make sure the kadaifi is well-coated. Set it aside.
Melt the chocolate. Heat the heavy cream in a saucepan over medium heat, but don't boil it. While the heavy cream heats, place the chopped chocolate in a bowl. Pour the heated cream over the chocolate. Let it rest for 1 minute, then stir until well combined and smooth. If you see some bits of chocolate, microwave the chocolate ganache/sauce for 30 seconds, then stir until smooth.
Assemble the Dubai chocolate strawberries. Divide ½ of the strawberries between six to eight dessert glasses or bowls. Drizzle the strawberries with some chocolate and add ½ of the kadaifi on top. Repeat layers. Sprinkle chopped pistachios over the top.
Serve. Chill the dessert for 10 to 15 minutes and serve.

Notes

If you use plain melted chocolate without heavy cream, you will end up with a firm shell of chocolate once you cool the bowls.
For this recipe, use quality dark or milk chocolate.
Pat dry your strawberries after washing them or allow them to air dry. This will ensure the sauce stays on top of them. If they are wet, it will just slide off.
I used dry kadaifi/kataifi pastry for this recipe. You can also use a fresh one. The cooking method is the same. The dry one gives a bit more crunch.
If the kadaifi comes in a bag, crush it while it's in the bag. This will make less mess in the kitchen.
Pistachio spread vs pistachio butter: Pistachio spread is ideal for this recipe because it's made with extra ingredients like sweetener and oil. The pistachio butter is made of 100% pistachios and is less sweet. Although pistachio butter has a richer pistachio flavor, the pistachio spread is a better option because it is creamier and better suited to this recipe.

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