Medjool dates, espresso & mascarpone

Method

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.