Ingredients
Method
- Wash, hull, and slice the strawberries in half, then pat completely dry.
- Cut the kataifi into short strands.
- Melt the butter in a pan over medium heat.
- Add the kataifi and toast, stirring constantly, until golden and crispy.
- Remove from heat and mix the pistachio cream into the warm kataifi until evenly coated.
- Gently melt the chopped chocolate until smooth and glossy.
- Layer strawberries, pistachio kataifi mixture, and melted chocolate into clear cups.
- Repeat layers as desired and finish with slivered pistachios on top.
- Serve immediately or chill briefly before serving.
Notes
Dry strawberries thoroughly to prevent soggy layers and serve soon after assembling to maintain maximum crunch.