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Mascarpone and ricotta stuffed dates
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Ooey, gooey Mediterranean cheese bites for a sweet and savory dessert.
Ingredients:
  • 125g mascarpone
  • 125g fresh ricotta
  • 45g (1/4 cup) icing sugar mixture
  • 2 tsp finely grated orange rind
  • 30 fresh dates
  • 45g (1/4 cup) dry roasted hazelnuts, coarsely chopped
  • 215g (1 cup) caster sugar
  • 125ml (1/2 cup) water
  • 80ml (1/3 cup) Frangelico liqueur
Instructions:
  • In a large bowl, use an electric beater to blend the mascarpone, ricotta, icing sugar, and orange rind until creamy and smooth.
  • Utilize a precise, sharp knife to make a cut in each date and take out the pits. Fill each date with a generous teaspoon of the ricotta mixture.
  • In a medium saucepan over low heat, combine sugar and water. Stir for 2-3 minutes until sugar dissolves. Increase heat to high and boil for 5 minutes until syrup thickens. Remove from heat and stir in Frangelico. Cool for 30 minutes before using.
  • Arrange the dates on a serving platter and drizzle with the tantalizing Frangelico syrup. Top with a generous sprinkle of crunchy hazelnuts before serving.

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