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Dairy
Easy
8 Servings
Allergens 
1 Hour
Diets
These blended strawberry cups are a luxurious fusion of Dubai-style chocolate-dipped strawberry cups and the vibrant freshness of an açaí bowl. These layered treats start with a base of blended strawberries topped with creamy milk chocolate. Soft cheesecake cubes are tucked inside for a decadent surprise, and they’re topped with a colorful crunch of chopped pistachios and golden, crispy kataifi dough. Each spoonful delivers a perfect mix of creamy, crunchy, sweet, and tangy — an irresistible combo that’s as fun as it is delightful.
2 16-ounce (450-gram) containers frozen strawberries in sugar (I use Pardes)
juice of 1/2 lemon
juice of 1/2 lime
1 teaspoon Gefen Vanilla Extract
2 3.5-ounce (100-gram) bars Geneve White Chocolate, divided
1 1 and 1/2-pound (680-gram) pan homemade or store- bought cheesecake, cut into 24 cubes
1 cup kataifi dough
3 tablespoons melted butter
1 tablespoon sugar
4 tablespoons heavy cream
1/2–1 cup dairy chocolate spread
1/2 cup chopped pistachios
8 fresh or frozen strawberries, sliced
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place slightly defrosted strawberries in a blender. Add lemon juice, lime juice, and vanilla. Blend until smooth. Divide the mixture among eight small bowls.
Chop or form chocolate curls of one bar white chocolate. Sprinkle some into each bowl.
Place three cheesecake cubes in each bowl.
Spread out frozen kataifi dough on a baking sheet. Drizzle with melted butter and sugar. Bake for 10–15 minutes, or until golden. Allow to cool.
Chop the remaining bar white chocolate and place it in a bowl. Heat the heavy cream, then pour it over the chocolate. Mix until the chocolate is all melted. Place the mixture in a piping bag and drizzle it over the strawberry bowls.
Heat the chocolate spread a bit and drizzle that over the bowls as well.
Sprinkle the baked kataifi dough and chopped pistachios into the bowls and top each bowl with a sliced strawberry.
These can be made ahead of time and frozen, however the chocolate will harden a bit.
Food Prep, Styling, and Photography by Sina Mizrahi
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