4 Easy No Bake Dubai Chocolate Inspired Desserts. Easy and Yummy!

Ingredients

• 30 g Unsalted Butter (Melted for toasting kunafa)
• 75 g Kunafa Dough (shredded phyllo) (Can be bought pre‑roasted, but fresh toasting gives best texture)
• 75 g Lotus Biscoff Cream (cookie butter) (Melted for the first thin layer)
• 400 ml Heavy Whipping Cream (Chilled, whipped to soft peaks)
• 150 g Lotus Biscoff Cream (Whipped to stiff peaks for the second layer)
• 100 g Dark Chocolate (70% cocoa, melted for ganache)
• 200 ml Heavy Whipping Cream (for ganache) (Heated until just simmering)
• 150 ml Heavy Whipping Cream (Whipped with sugar for pistachio cream)
• 1 tbsp Granulated Sugar (Adjust to taste for pistachio cream)
• 100 g Cream Cheese (soft) (Room temperature, whipped smooth)
• 100 g Pistachio Paste (Unsalted, smooth)
• 75 g Pistachio Paste (Mixed into toasted kunafa for the base layer)
• 100 g Milk Chocolate (Melted together with dark chocolate for the final coating)
• 200 g Dark Chocolate (Melted together with milk chocolate for the final coating)
• 1 tsp Edible Gold Dust (Optional garnish for a luxurious finish)

Instructions

1. Melt Butter and Toast Kunafa

   Heat a non‑stick skillet over medium heat. Add the 30 g butter and let it melt completely. Sprinkle the 75 g shredded kunafa into the pan, stirring constantly for an even golden toast (about 5 minutes).

   Time: PT5M

   Temperature: Medium heat

2. Cool and Mix with Pistachio Paste

   Transfer the toasted kunafa to a large mixing bowl and let it cool for 2 minutes. Add 75 g pistachio paste and gently fold until the mixture is uniformly coated.

   Time: PT2M

3. Prepare Chocolate Ganache

   In a saucepan, heat 200 ml whipping cream until just simmering. Remove from heat and pour over 100 g dark chocolate (broken into pieces). Let sit 1 minute, then whisk until smooth. Set aside to thicken.

   Time: PT5M

   Temperature: Medium heat

4. Whip Cream for Soft Peaks

   In a chilled mixing bowl, pour 400 ml heavy whipping cream. Using a hand mixer, whip on medium speed until soft peaks form (about 5 minutes).

   Time: PT5M

5. Whip Lotus Biscoff Cream

   In a separate bowl, combine 150 g Lotus Biscoff cream. Whip until stiff peaks develop (approximately 5 minutes).

   Time: PT5M

6. Make Pistachio Cream

   Whip 150 ml cream with 1 tbsp sugar until soft peaks form. Add 100 g softened cream cheese and continue whipping until smooth. Finally, fold in 100 g pistachio paste until fully incorporated.

   Time: PT5M

7. First Layer – Kunafa Base

   Divide the pistachio‑coated kunafa evenly among the 9 dessert cups (about 1 tablespoon per cup). Press lightly with the back of a spoon; do not compact.

   Time: PT3M

8. Second Layer – Lotus Biscoff Cream

   Pipe or spoon a thin layer of the whipped Lotus Biscoff cream over the kunafa base in each cup.

   Time: PT2M

9. Third Layer – Pistachio Cream

   Add a generous dollop of pistachio cream on top of the Biscoff layer.

   Time: PT2M

10. Fourth Layer – Whipped Cream

    Top each cup with a swirl of the soft‑peaked whipped cream.

    Time: PT2M

11. Drizzle Chocolate Ganache & Remove Air Bubbles

    Gently drizzle the cooled chocolate ganache over the whipped cream, allowing it to flow down the sides. Lightly tap each cup on the counter or use a toothpick to pop any visible air bubbles.

    Time: PT3M

12. Chill

    Place the assembled cups in the refrigerator for at least 1 hour to set all layers.

    Time: PT0M

13. Garnish and Serve

    Before serving, sprinkle a pinch of edible gold dust on each cup for a luxurious finish.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g