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United Arab Emirates, Middle East and Africa · Dubai Chocolate

Dubai Strawberry Chocolate Cup

The viral dessert cup: fresh strawberries layered with pistachio kataifi under a set chocolate lid you crack open with a spoon.

ServingsServes 2
Total cooking time17 min
Setting the chocolate (in the fridge)+ 15 min
DifficultyEasy
About servingsUse one clear cup (250–300 ml) per serving.

Method

  1. Wash and hull the strawberries, then dry them completely with kitchen paper. Any water left makes the chocolate seize and dilutes the flavour. Halve the large ones.

    Add in this stepStrawberries 240 g

  2. Cut the kataifi into 1 cm lengths with scissors. Melt the butter in a 20 cm pan, add the kataifi and fry over medium-low heat for , stirring constantly. When it is deep golden and crisp, spread it on a plate to cool.

    Add in this stepKataifi (shredded filo pastry, frozen) 30 gUnsalted butter 10 g

    medium-low heat

  3. Mix the cooled kataifi with the pistachio cream and salt.

    Add in this stepPistachio cream (spread) 70 gSalt 1 pinch

  4. Chop the chocolate and melt it with the coconut oil in a bowl over a pan of water over low heat for , stirring. Keep it under 45°C. Once melted, leave it for 3–5 minutes until it feels just lukewarm on your lip; hot chocolate makes the strawberries weep.

    Add in this stepMilk or dark chocolate 100 gCoconut oil 2 tsp

    low heat

  5. Put half the strawberries in the cups, add half the pistachio kataifi, then layer the rest of the strawberries and kataifi. Press the top lightly with a spoon to level it.

  6. Pour the cooled chocolate evenly over the top so it reaches the edges of the cup, and sprinkle with chopped pistachios. Chill for 15 minutes until the chocolate is firm, then crack it open with a spoon.

    Add in this stepChopped pistachios 6 g

Cook's tip

Coconut oil keeps the chocolate layer thin and snappy. Strawberries start to release juice after a while, so eat within 4 hours. Banana or green grapes work well instead of strawberries.

Cooking it at camp

Make the filling at home and pack it in an airtight container. Melt the chocolate in a small pot set over a pan of water on a low burner flame. Set the finished cups on ice in the cool box for 15 minutes to firm up.