Coffee-soaked savoiardi with Kahlua cream and brown butter dates


  • Serves 6 people

  • 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.
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