“Tiramisù is a favourite everywhere and this dessert is certainly inspired by it. The Kahlua cream adds to the coffee aspect and also gives a nice boozy kick. The brown butter dates add a slightly savoury, nutty element and preparing them this way helps to reduce their cloying sweetness.”
- 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 pouring cream (1 cup)
- 40 ml Kahlua, or to taste
- Finely grated dark chocolate and ground coffee, to serve
- 1Roll 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).
- 2Meanwhile, combine coffee and sugar, stir to dissolve sugar, set aside.
- 3Break savoiardi biscuits into coarse pieces and divide among six 300ml glasses. Drizzle with sweetened coffee and set aside until soft (2-3 minutes).
- 4Meanwhile, whisk cream and Kahlua in a bowl to soft peaks.
- 5Divide 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.
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