Name: Coffee-soaked savoiardi with Kahlua cream and brown butter dates
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
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

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

Serves 6

Prep

10M

Cook

Total

15M

“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.