Crunchy Pistachio Strawberry Chocolate Cups

This viral strawberry chocolate cup layers juicy fresh strawberries, buttery toasted kataifi, velvety Sicilian pistachio cream, and a generous pour of warm Belgian chocolate. The result is a dessert that’s equal parts crunchy, creamy, and indulgent.

With just a handful of ingredients and minimal effort, you can recreate this luxury treat at home. Perfect for a special occasion or a weekend indulgence, these cups are as beautiful to look at as they are delicious to eat.

The viral London and Dubai chocolate strawberry cup has taken the internet by storm, and for good reason. It’s a symphony of textures and flavors: sweet, tart strawberries; rich, nutty pistachio cream; delicate, crispy kataifi; and a warm chocolate shell that cracks with every spoonful.

This recipe captures that magic in a simple, no-bake format that comes together in minutes. Whether you’re making it for a date night or a family treat, these cups are sure to impress. The beauty of this dessert lies in its contrasts—cold and warm, crunchy and smooth, fruity and chocolatey.

Ingredients

Why this recipe works

The combination of textures is what makes this dessert truly special. The kataifi, a shredded phyllo pastry, is toasted until buttery and crisp, providing a satisfying crunch that contrasts with the creamy pistachio filling and the juicy strawberries.

When the warm chocolate is poured over the cold layers, it creates a dramatic sizzle and a glossy shell that firms up just enough to crackle when you dig in.

This recipe is also incredibly versatile and forgiving. There’s no baking involved, and the assembly is straightforward, making it accessible to cooks of all skill levels. The layers can be prepared ahead of time, and the cups can be customized with different fruits or nuts. The result is a dessert that feels indulgent and special, yet is simple enough for a weeknight treat.

Notes and substitutions

For the best flavor, use ripe, sweet strawberries—they’re the star of the show. Sicilian pistachio cream is available at specialty stores or online; if you can’t find it, a high-quality pistachio butter or spread works well.

The kataifi can be found in Middle Eastern markets or the frozen section of some supermarkets. Toast it in a dry skillet over medium heat until golden and fragrant, being careful not to burn it.

Belgian chocolate callets are ideal for melting because they’re uniform and melt smoothly. If you use chocolate chips, choose a good-quality brand. The cups are best assembled in clear glasses to show off the layers. You can also use small mason jars or dessert bowls. For a nut-free version, omit the pistachio cream and use a different spread, but note that the flavor will change.

• Sicilian pistachio cream: Use pistachio butter mixed with a little powdered sugar and milk to mimic the creamy texture, or a good-quality pistachio spread.
• 54% Belgian chocolate callets: Semi-sweet chocolate chips work well; choose a high-quality brand for the best melt and flavor.
• Kataifi: Shredded phyllo dough, toasted until golden, can replace kataifi for a similar crunch.
• Fresh strawberries: Frozen strawberries can be used if thawed and patted dry, but fresh are preferred for texture.

Equipment

• Mixing bowl
• Spoon or spatula
• Small saucepan or microwave-safe bowl
• 2 clear cups or glasses
• Cutting board and knife