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 Cakes & Dessert

Dubai Chocolate Trifle

Indulgent, elegant, and infused with the enchanting flavours of the Middle East, this Dubai Chocolate Trifle is a dessert that instantly transforms any gathering into a celebration. Served it our Cook Glass Bowl with lid, it’s a dessert that promises both comfort and sophistication in every bite and is perfect for Christmas holidays when you simply want to impress.

Servings: 2

Ingredients:

Layer 1 Cake

400g Chocolate Cake or Brownie, cut into large cubes 

Layer 2 Chocolate Dates

1 cup Dates, pitted and chopped

¼ cup Boiling Water 

¼ tsp Ground Cardamom 

½ cup Chocolate Chips, melted

Layer 3 Pistachio Cream 

600ml Thickened Cream

½ cup Pistachio Cream or Spread 

1 tbsp Icing Sugar

1 tbsp Matcha, optional for extra colouring

Layer 4 Fruit

½ cup Raspberries

Layer 5 Chocolate Cream

600ml Thickened Cream

2 tbsp Icing Sugar

2 tbsp Cacao Powder

Layer 6 Pastry

¾ cup Kadayıf Pastry (Vermicelli/shredded coconut as a substitute), broken into 3 cm pieces

2 tbsp Butter

2 tbsp Brown Sugar

Layer 7 Toppings

½ cup Raspberries

½ cup Pistachios, roughly chopped

¼ cup Rose Petals, optional

Method:

  1. Layer one: add cake/brownie to the base of your Decor Cook Glass Bowl. 
  1. Layer two: add dates, boiling water and cardamom to a bowl. Allow dates to absorb water for at least 5 minutes. Add melted chocolate to softened dates, stirring to combine. Add on top of layer one and pat down. 
  1. Layer three: whip cream, pistachio spread and icing sugar until fluffy (tip: option to add matcha to increase green colouring if you choose to). Add on top of layer two, spreading it out to the edges of the bowl. 
  1. Layer four: add raspberries on top of layer three. Place some around the perimeter of the container. 
  1. Layer five: whip cream, icing sugar and cacao powder until fluffy.Add on top of layer four, spreading it out to the edges of the bowl. 
  1. Layer six: in a frying pan, add pastry, butter and brown sugar, allow to lightly toast until pastry has browned.Sprinkle on top of layer five. 
  1. Layer seven: add raspberries, pistachios and rose petals on top of layer six. 


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