Blanch the pistachios

• Shell the pistachios.
• Boil them for a few minutes to loosen the skins, then peel and set aside.

Make the pistachio cream

• Melt the butter with part of the milk, then add the chopped white chocolate and stir until melted.
• Blend the pistachios with the white chocolate mixture, the remaining milk and the powdered sugar until smooth.

Make the kataifi dough

• Whisk together the flour, cornstarch, salt, vegetable oil and water into a thin batter.
• Drizzle the batter into a hot pan and cook until set.
• Tear it into small pieces and return to the pan with butter to brown and crisp.

Prepare the strawberries and chocolate

• Cut the strawberries into pieces.
• Melt the chocolate.

Combine the filling

• Mix the pistachio cream with the crunchy kataifi pieces.

Assemble the cups

• Layer the pistachio cream mixture, then strawberries, then melted chocolate in a cup.
• Repeat the layers and serve.