Chef's Recipes

Coffee-soaked savoiardi with Kahlua cream and brown butter dates

Australian Gourmet Traveller recipe for Coffee-soaked savoiardi with Kahlua cream and brown butter dates

By Pierre Roelofs
  • Serves 6
  • 10 mins preparation
  • 5 mins cooking plus cooling
Coffee-soaked savoiardi with Kahlua cream and brown butter dates
Coffee-soaked savoiardi with Kahlua cream and brown butter dates

“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.”

Ingredients

  • 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

Method

Main
  • 1
    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).
  • 2
    Meanwhile, combine coffee and sugar, stir to dissolve sugar, set aside.
  • 3
    Break savoiardi biscuits into coarse pieces and divide among six 300ml glasses. Drizzle with sweetened coffee and set aside until soft (2-3 minutes).
  • 4
    Meanwhile, whisk cream and Kahlua in a bowl to soft peaks.
  • 5
    Divide dates among glasses, top with cream mixture, grated chocolate and ground coffee and serve.

Notes

This recipe is from the February 2011 issue of Australian Gourmet Traveller.

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  • Author: Pierre Roelofs