For the date coffee syrup
- 100ml strong brewed coffee, cooled
- 4 tablespoons Date Crown date syrup
For the cream layer
- 100 grams mascarpone
- 400ml heavy cream (35% fat content)
- 5 Date Crown Lulu, pitted and chopped
For serving
- 2 tablespoons Date Crown Date Syrup
- 10 lady fingers, cut into 2cm pieces
- 100 grams ginger style cookies, blended
- 1 tablespoon unsweetened cocoa powder
- 2 Date Crown Lulu, pitted and cut in half
Step 1: Preparing the date coffee syrup
- 1- Whisk together the coffee and Date Crown Date syrup, then set aside.
Step 2: Preparing the cream
- 2- Place the mascarpone and heavy cream in bowl. Whip using an electric egg beater until the mixture is light and fluffy.
- 3- Add the chopped Date Crown Lulu date, then mix to combine.
Step 3: Preparing the verrines
- 4- Place 1 tablespoon of the Date Crown Date Syrup at the bottom of each serving cup.
- 4- Dip the lady fingers in the date coffee syrup, then place a layer in each serving cup.
- 6- Add a layer of cream, then a layer of crushed ginger cookies.
- 7- Add a second layer of cream. Decorate with cocoa powder and half a Date Crown Lulu date, then serve immediately.
