Prepare a cream by working the Igor Sweet Gorgonzola with the mascarpone. To soften it, add a tablespoon of cream and continue stirring until the mixture is creamy.

Cut the dates lengthwise and remove the stone. Fill them with the Gorgonzola cream.

Sprinkle with chopped pistachios and serve in a paper pastry cup.

400 g of dates
100 g of Igor
Sweet Gorgonzola 100 g of fresh
mascarpone a tablespoon of cream
chopped pistachios to taste