For this Dubai chocolate berry trifle, the delicious combo of milk chocolate, pistachio cream, and pistachios pair with crispy kataifi—shredded phyllo dough—and mixed berries. This dessert is a stunner.
Preparation Details
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 12
Ingredients
- 2 tablespoons butter
- 1 cup kataifi (shredded phyllo dough) , chopped
- 1 cup pistachio cream or pistachio butter
- 2 tablespoons tahini
- 2 cups milk chocolate chips
- 1 tablespoon coconut oi l, plus more if desired
- 2 quarts strawberries , stemmed and halved
- 1 cup raspberries
- 1 cup blueberries
- 1 cup blackberries
Steps
- Melt butter in a skillet over medium heat. Add kataifi and cook, stirring often, until golden brown, about 10 minutes. Set aside.
- Whisk pistachio cream and tahini together in a bowl until well combined. Set aside.
- Add chocolate chips to the bowl of a double boiler set over medium heat. Cook, stirring constantly, until chocolate is melted and smooth. Stir in coconut oil and turn off heat; keep warm.
- Arrange the trifle just before serving to ensure the chocolate stays loose. In a trifle bowl or medium serving bowl, add half of melted chocolate. Top with half of strawberries, half of raspberries, half of blueberries, and half of blackberries.
- Top with half of pistachio cream mixture. Sprinkle with 3/4 cup toasted kataifi. Add remaining berries and remaining pistachio cream, and top with remaining chocolate. Sprinkle over remaining kataifi and serve immediately.
