• Prepare the strawberries. Start by washing them thoroughly under cold water and patting them dry with a paper towel. Remove the green stems, then cut each strawberry into quarters for the perfect bite-sized pieces.
• If the strawberries are very large, you can cut them into smaller pieces to make layering easier.
• Prepare the kataifi. If using frozen kataifi, let it thaw so it’s easy to handle according to the package instructions. Gently separate the strands and use a sharp knife to cut them into thin sections.
• In a pan over medium heat, melt the butter and add the kataifi, stirring continuously until golden brown and crispy. Set aside to cool.
• In a small mixing bowl, add the white chocolate, pistachio butter, and heavy cream and melt it in the microwave in short bursts, stirring in between to avoid burning. You can also use a double boiler.
• In another small bowl, add the dark chocolate and pour the heavy cream over it. Microwave in short 15-20 second bursts, stirring after each interval.
• Keep repeating this process until the chocolate is fully melted and smooth.
• Pour the pistachio mixture over the cooked kataifi and mix it until it is well combined.

Assembly

• Add a scoop of the pistachio kataifi mixture to the bottom of your serving cup. Next, place a layer of fresh strawberry slices on top. Drizzle some melted chocolate over the strawberries.
• Repeat the layers, pistachio kataifi mixture, strawberries, and chocolate—until the cup is full. Finish with a final drizzle of chocolate and a sprinkle of crushed pistachios for extra crunch.