The Sold Out Egyptian Dessert That Inspired Dubai Chocolate

Ingredients

• 200 g Kataifi (Shredded Phyllo) (Frozen block, sliced and chopped into ~0.5 cm pieces)
• 100 g Unsalted Butter (Melted and clarified; use only the yellow butterfat)
• 25 g Powdered Sugar (Adds sweetness to the toasted kataifi)
• 250 g Mascarpone Cheese (Room temperature)
• 200 ml Heavy Cream (Cold)
• 25 g Granulated Sugar (Sweetens the mascarpone cream)
• 50 g Pistachios (Chopped and lightly toasted)
• 2 pieces Mangoes (Ripe Ataulfo or similar; peeled and cubed)
• 2 tbsp Mango Juice (Freshly blended from the mangoes for drizzling)

Instructions

1. Slice and Chop Kataifi

   Unwrap the frozen kataifi block, slice it into thin strips, then chop the strips into pieces about half a centimeter long. Break apart any clumps by gently squishing and running the knife through again.

   Time: PT5M

2. Clarify Butter

   Place the butter in a microwave‑safe bowl and melt on high for 30‑45 seconds. Let it sit briefly; the yellow butterfat will separate from the milky solids. Pour off only the yellow fat, discarding the milk solids.

   Time: PT2M

3. Toast Kataifi

   Heat the sauté pan over medium‑high heat (≈350°F). Add the clarified butter, then sprinkle the powdered sugar, and finally the chopped kataifi. Stir constantly with a spatula, scraping the bottom, for about 30 minutes until the strands turn a deep golden color and become crisp.

   Time: PT30M

   Temperature: Medium-High

4. Cool Toasted Kataifi

   Transfer the toasted kataifi onto a tray, spreading it in a thin layer. Allow it to cool completely before using in the dessert.

   Time: PT15M

5. Cube the Mangoes

   Wash the mangoes, cut off the cheeks around the seed, then slice each cheek into strips. Make shallow cuts across the strips without cutting through the skin. Place a thin‑walled glass beside the mango, press the skin against the glass and pull; the cubes will pop out onto a bowl.

   Time: PT10M

6. Prepare Mascarpone Cream

   In the stand mixer bowl, combine mascarpone and granulated sugar. Beat on low for 2 minutes until smooth. With the whisk attachment, slowly add the cold heavy cream and beat 8‑10 minutes, stopping halfway to scrape the sides, until soft peaks form.

   Time: PT12M

7. Assemble the Trifle

   In each glass mug, layer a generous spoonful of cooled kataifi, pipe a layer of mascarpone cream, add pistachio dollops (or mango cubes and a drizzle of mango juice). Repeat the layers, finishing with a top of pistachios or mango cubes. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

930

Protein

12 g

Carbohydrates

80 g

Fat

55 g

Fiber

4 g

Ingredient Substitutions

• Instead of Kataifi (Shredded Phyllo): Shredded phyllo dough, Crispy wheat strands
• Instead of Unsalted Butter: Ghee, Clarified butter
• Instead of Powdered Sugar: Granulated sugar (finely ground)
• Instead of Mascarpone Cheese: Cream cheese mixed with 2 tbsp butter
• Instead of Heavy Cream: Whipping cream
• Instead of Granulated Sugar: Powdered sugar
• Instead of Pistachios: Almonds, Walnuts
• Instead of Mangoes: Peaches, Papaya
• Instead of Mango Juice: Orange juice

Equipment Needed

• Knife
• Cutting Board
• Stainless Steel Sauté Pan with High Walls
• Spatula
• Tray
• Microwave‑Safe Bowl
• Stand Mixer
• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Piping Bag
• Glass Mug
• Spoon

Critical Steps — Do Not Skip

• Chopping kataifi into uniform small pieces
• Clarifying butter and using only the yellow fat
• Constant stirring while toasting kataifi for 30 minutes
• Allowing toasted kataifi to cool completely before assembly
• Achieving soft peaks in the mascarpone‑cream mixture

Chef Tips from the Video

• Using clarified butter gives the kataifi a cleaner, higher‑crisp texture without burning.
• A high‑wall sauté pan prevents the strands from spilling out while you stir.
• For extra pistachio flavor, toast the nuts briefly in a dry pan before chopping.

Troubleshooting

Storage

Refrigerator: Store assembled trifle in airtight containers for up to 3 days.

Freezer: Toast kataifi can be frozen in a sealed bag for up to 1 month; thaw and re‑crisp before use.

Room temperature: Unassembled toasted kataifi stays crisp at room temperature for 2‑3 days in a sealed container.

Make-Ahead Tips

• Toast the kataifi a day ahead and store in an airtight container; it stays crisp.
• Mascarpone cream can be prepared up to 24 hours in advance and kept chilled.
• Mango cubes can be cut ahead; keep them in a bowl of lemon water to prevent browning.

Frequently Asked Questions