ginger and date tiramisu

  • 12 ginger biscuits, crushed
  • 1 cup (280g) plain (natural) yoghurt

coffee syrup

  • 1 cup (250ml) espresso
  • ½ cup (125ml) maple syrup

date caramel

  • 12 fresh dates, pitted
  • ¾ cup (180ml) maple syrup
  • 2 tablespoons water
  1. To make the coffee syrup, place the coffee and maple syrup in a saucepan over high heat and bring to the boil. Reduce heat to medium and cook for 10–12 minutes or until thickened and syrupy. Refrigerate until chilled. 
  2. To make the date caramel, place the dates and maple syrup in a food processor and process for 2–3 minutes or until smooth and well combined. Add the water and mix until combined. 
  3. Sprinkle the biscuits into the base of 6 glasses and layer with the yoghurt, coffee syrup and caramel, finishing with the yoghurt and biscuits. Makes 6.
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