Dessert Italian

Sticky date tiramisu

Name: Sticky date tiramisu recipe
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 8
Cuisine: /italian
Ingredients: 2 large egg yolks; 40.00 ml caster sugar; 250g mascarpone; 250ml thickened cream; 120g walnut; 250g pitted dates, chopped; 1 tsp bicarb soda; 375ml water; 125g salted butter, softened; 250g brown sugar; 1 tsp vanilla bean paste; 2 large eggs, at room temperature; 260g self-raising flour; 125g brown sugar; 150ml thickened cream; 1/2 tsp vanilla bean paste; 30g salted butter, chopped; 20.00 ml brandy

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by Lucy Nunes

Delicious Team

Feb 03, 2026

With this dessert, you can enjoy your favourite sticky date pudding on a hot summer’s day. We’ve kept the traditional mascarpone for the cream layers, but instead of coffee, we’ve drizzled a brandy caramel sauce over the date cake, and instead of cocoa, we’ve sprinkled the dessert with a dusting of toasted walnuts.

You’ll need to start this recipe a day ahead, and you’ll need a 37cm x 24.5cm (base), 2.5cm-deep baking tray and 8 x 200ml-capacity serving bowls (or see recipe notes).

Credit: Brett Stevens

2 large egg yolks
2 tbs caster sugar
1 cup (250g) mascarpone
1 cup (250ml) thickened cream
1 cup (120g) very finely chopped toasted walnuts (see recipe notes)

Sticky date cake

250g pitted dates, chopped
1 tsp bicarb soda
1 1/2 cups (375ml) boiling water
125g salted butter, softened
1 cup (250g) firmly packed brown sugar
1 tsp vanilla bean paste
2 large eggs, at room temperature
1 3/4 cups (260g) self-raising flour, sifted

Brandy caramel sauce

1/2 cup (125g) firmly packed brown sugar
150ml thickened cream
1/2 tsp vanilla bean paste
30g salted butter, chopped
1 tbs brandy

Method

1.

To make the cake, preheat oven to 180°C/160°C fan-forced. Grease a 37cm x 24.5cm (base), 2.5cm-deep baking tray and line with baking paper.
2.

Place dates and bicarb in a medium bowl. Pour over the boiling water and stand for 20 minutes.
3.

In a stand mixer fitted with the paddle attachment, beat butter, sugar and vanilla until pale and creamy. Add eggs, one at a time, beating well after each addition. Using a large metal spoon, fold through date mixture and flour until well combined.
4.

Spoon mixture into prepared tray. Bake for 20 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Set aside on a wire rack to cool completely.
5.

Meanwhile, make the sauce. Combine all ingredients but brandy in a medium saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low and simmer for 2 minutes. Remove from the heat and stir in the brandy. Set aside to cool completely.
6.

When ready to assemble, whisk the yolks and sugar in a large bowl until pale, thick and tripled in volume. In a stand mixer fitted with the whisk attachment, whisk the mascarpone and cream until firm peaks form. Fold through the yolk mixture until combined.
7.

To assemble, arrange a slice of cake in the base of each of 8 x 200ml-capacity serving bowls (or see recipe notes). Pour 1 tbs of sauce over each. Cover with half the mascarpone mixture. Repeat with remaining cake, sauce and cream. Chill for at least 2 hours, or overnight.
8.

Bring to room temperature and sprinkle with walnuts to serve.