Скачать или смотреть The Most Luxurious No-Bake Dessert You’ll Try This Year: Dubai Chocolate Trifle

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Ingredients
For the Kataifi Cream Filling:
150g (1 ½ cups) chopped kataifi pastry
2–3 tablespoons unsalted butter
350g (12 oz) hazelnut or pistachio cream (store-bought or homemade)
For the Chocolate Bark:
500g (3 cups) milk chocolate, chopped
90g (½ cup) white chocolate, chopped
Optional: 2 tablespoons kataifi filling for garnish
To Assemble:
1 lb (450g) fresh strawberries or mixed berries, hulled and sliced
Melted milk chocolate (from bark portion above) for drizzling
Optional: extra toasted kataifi or chopped nuts for texture
Instructions

1. Prepare the Kataifi Cream Filling:
In a pan, melt the butter over medium heat.
Add the chopped kataifi pastry and toast, stirring often, until lightly golden and crisp (about 4–5 minutes).
Let cool slightly, then stir in the hazelnut or pistachio cream until fully combined and smooth. Set aside to cool.

2. Make the Chocolate Bark:

Line a baking sheet with parchment paper.
Melt the milk chocolate gently in a heatproof bowl over simmering water or in the microwave in 20-second bursts.
Pour onto the parchment and spread into a thin layer using an offset spatula.
Melt the white chocolate and drizzle over the milk chocolate.
(Optional) Dot with small spoonfuls of leftover kataifi filling and swirl gently with a toothpick.

Let set at room temperature or refrigerate until firm, then break into shards.

3. Assemble the Trifles:

In small cups or dessert bowls, add a layer of the kataifi filling.


Top with a layer of fresh berries.


Drizzle with melted milk chocolate.

Repeat layers if desired.



Top each cup with a shard of chocolate bark and an extra sprinkle of berries or nuts.

Notes
Tips for Success:

Use chilled berries to keep the dessert refreshing.


The kataifi filling can be made 1–2 days ahead and refrigerated.


The bark can be stored in an airtight container in a cool place.
Music Used:
Greek Sun Time (With Intro)
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By: tonyanthony

Its All Greek
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By: LowNotes


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