Medjool dates, espresso & mascarpone

Medjool dates, espresso & mascarpone

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Serves: Up to 6 people

Made with these products:

Serves 6


  • 200ml espresso
  • 5 cardamon pods, lightly crushed
  • ¼ cup (55g) caster sugar
  • 12 medjool dates
  • 100g mascarpone
  • 1 tablespoon pistachios, finely chopped
  • 1 teaspoon cacao nibs, finely chopped


  1. Put the espresso, cardamon and caster sugar in a pan, bring to the boil, then remove from the heat and set aside.
  2. Carefully cut a slit in each of the dates and remove the stones. Put into the cooling syrup and leave for a minimum of 1 hour.
  3. When ready to serve, remove the dates from the syrup and drain well on paper towels. 
  4. Mix 2 teaspoons of the syrup with the mascarpone. Put into a piping bag and carefully fill the dates.  
  5. Mix together the pistachio and cacao and sprinkle over the dates.  
  6. Put onto a serving platter to serve.

Post a comment

Star Ratings