Dubai Chocolate Strawberry Cup (20 Minutes)

Nutrition per serving

Calories

520 kcal

Protein

6 g

Carbs

48 g

Fat

32 g

Fibre

4 g

Sugar

32 g

Sodium

60 mg

Values are estimates based on USDA FoodData Central and vary with brands and portioning.

Chef notes

Keep the kataifi crisp by assembling just before serving. If the chocolate thickens while you work, warm it for 10 seconds in the microwave and stir.

Substitutions

• Kataifi pastry — finely shredded wheat or crushed toasted vermicelli, toasted the same way
• Pistachio cream — almond butter mixed with 1 teaspoon honey and a drop of green food colouring, for colour only
• Milk or dark chocolate — white chocolate, melted the same way

Serving suggestions

Serve in small clear glasses so the layers show, with extra strawberries on the side.

Storage

Best eaten fresh. Keep the components separately in airtight containers in the fridge for up to 2 days and assemble just before serving; the kataifi softens once layered.

Reheating

No reheating needed. If the chocolate has set, warm it gently in the microwave for 10 seconds at a time and stir until pourable.

Equipment

• Skillet
• Wooden spoon
• Microwave-safe bowl
• 4 small glasses or cups

Variations

• Extra crunch: add 2 tablespoons chopped toasted hazelnuts with the crushed pistachios
• Raspberry: swap the strawberries for raspberries and keep everything else the same
• Chocolate lover: add a second drizzle of melted chocolate over the pistachio cream topping

Why it works

Warm chocolate coats the berries and sets just enough to hold the layers, while butter-toasted kataifi mixed with pistachio cream stays crisp against it, giving the contrast of soft, crunchy and creamy in every spoonful.

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