The Recipe Book: Date & Pumpkin Spiced Tiramisu

Dates: a sweet fruit that has long been cultivated, flowering one of the Middle East’s staple foods for thousands of years. From times of Ancient Mesopotamia, its use has transcended generations wide spread in religious context, scaling to international markets as a fundamental symbol of genuine Arab hospitality. It stimulates the senses as the opening act for many social and cultural encounters and brings a shared perception of commensality.

In this recipe, chef Selma transforms tradition into imagination, building layers of delicate textures creatively constructed with flavors of the Middle East.



  • 150 gm dates, mejdool pitted
  • 150 gm cream cheese
  • 1 egg
  • 20 gm light brown sugar
  • 100 gm butter, room temperature
  • 100 gm all-purpose flour
  • 2 gm ginger powder
  • 2 gm cinnamon powder
  • 2 gm clove grated
  • 2 gm Saudi coffee
  • 1 gm salt
  • 150 gm pumpkin, peeled & cubed
  • 100 gm coconut cream
  • 30 gm pumpkin seeds
  • Cocoa powder, garnish


  • Place pitted dates in a sauce pan cover with warm water on low heat to simmer for 15 minutes. Strain water and puree dates until smooth. Pass through a strainer if needed for a creamy texture
  • Prepare a ban marie with egg yolk, whisking continuously until yolk begins to emulsify and ribbon. Remove the bowl and add the cream cheese. Continue to whisk until you obtain a smooth cream. Add the dates and fold well. Place in a piping bag. Refrigerate
  • Place the pumpkin cubes in a sauce pan with the coconut cream and let simmer on low heat until cooked through well for 20 minutes. Place in the blender or hand blend until smooth puree. Place mix in chiller for 1 hour to cool. Remove and place in a piping bag

Preheat the oven to 185C

  • Place the pumpkin seeds with salt on the wax paper in the oven for 3 minutes to toast. Remove and set aside
  • Place the egg white in a stainless steel mixing bowl, and whisk vigorously to a meringue. Add 10gm of white sugar and beat for stiff white peaks
  • In another bowl, beat the soft butter and add the remaining sugar. Add the flour, ginger, cinnamon, clove, Saudi coffee and salt. Mix well then fold in the meringue. Scoop out 2 spoons full of dough on to wax paper and scrape flat 0.5 cm thick. Place in the oven and bake for 5 minutes until golden brown. Remove and cool. Repeat with the remaining dough



To plate, pipe a spiral alternating from date cream to pumpkin puree. Break up the spiced wafers and decorate. Sprinkle the toasted pumpkin seeds and dust with cocoa powder to garnish. Bon Appetite!

Serving 6

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