Coffee-soaked savoiardi with Kahlua cream and brown butter dates

You'll need

12 medjool dates, halved 40 gm butter, coarsely chopped 200 ml black coffee 1 tbsp muscovado sugar, or to taste 24 savoiardi biscuits 250 ml (1 cup) pouring cream 40 ml Kahlua, or to taste Finely grated dark chocolate and ground coffee, to serve


  • 01
  • Roll date halves into balls. Heat butter in a frying pan over medium heat until foaming, add dates and stir occasionally until butter and dates are golden (2-3 minutes). Remove from pan, drain on absorbent paper and set aside to cool (5-10 minutes).
  • 02
  • Meanwhile, combine coffee and sugar, stir to dissolve sugar, set aside.
  • 03
  • Break savoiardi biscuits into coarse pieces and divide among six 300ml glasses. Drizzle with sweetened coffee and set aside until soft (2-3 minutes).
  • 04
  • Meanwhile, whisk cream and Kahlua in a bowl to soft peaks.
  • 05
  • Divide dates among glasses, top with cream mixture, grated chocolate and ground coffee and serve.
This recipe is from the February 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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