Dubai chocolate trifle
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 4
- Dietary
- Vegetarian
Impress your guests with these chocolate, pistachio and kataifi pastry trifles – all the vibes of the viral chocolate made simply at home. This decadent dessert is ideal for making over the festive period.
Ingredients
- 500g/1lb 2oz ready-made fresh vanilla custard
- 100g/3½oz dark chocolate
- 1 tbsp salted butter
- 85g/3oz kataifi pastry
- 100g/3½oz pistachio cream
- 450ml/16fl oz double cream
- 3 tbsp icing sugar
- 150g/5½oz ready-made brownies
- 1 tbsp shelled pistachios, finely chopped
Method
Gently heat the custard in a heavy-bottomed saucepan over a low heat. Break in the dark chocolate and allow the custard to gently warm and melt the chocolate, stirring occasionally to ensure it doesn’t burn. Once fully melted, take off the heat and allow to cool.
Meanwhile, heat the butter in a large frying pan over a medium heat and add the kataifi pastry. Allow the pastry to toast for 2–3 minutes until golden all over, then remove from the heat and allow to cool.
Whisk together the pistachio cream, 250ml/9fl oz of the double cream and 2 tablespoons of the icing sugar until soft peaks form. Fold 75g/2½oz of the toasted pastry through the pistachio cream, reserving 10g/⅓oz for later.
Whip together the remaining double cream and icing sugar to form soft peaks.
To assemble, spoon a little of the pistachio pastry mixture into the bottom of each glass. Crumble the brownies on top, followed by a generous layer of the cooled chocolate custard. Add the remaining pistachio pastry mixture to the glasses trying not to disturb the custard layer.
Finish each trifle with the whipped cream and sprinkle over the reserved kataifi and a small sprinkling of chopped pistachios. Serve straight away.
Recipe tips
Although kataifi pastry can easily be found in large supermarkets and specialty delis, an alternative to this Middle Eastern pastry can actually be found in your cereal cupboard. Shredded wheat can simply be crushed into small strands (no need to toast) and stirred through the pistachio cream as instructed above.
Leaving the pastry strands in the pistachio cream can make the mixture go claggy. Only mix the pastry through the pistachio cream when you are ready to assemble and serve.
