COFFEE DESSERTS RECIPES
Tiramisu
1 c mascarpone
¼ c powdered (confectioners) sugar
2/3 cup cold strong brewed coffee (recomend Sumatran or Costa
Rican)
1 ¼ c heavy cream
3 tbsp coffe liquor (Kaluha or Tia Maria)
4 oz ladyfingers
2 oz semisweet chocolate chips
Unsweetened cocoa powder
Line a loaf pan with plastic wrap or waxed paper
Mix mascarpone and powdered sugar in large mixing bowl, beat for
60-90 seconds
Add 2 tbsp of coffee, mix thoroughly
Add 1 tbsp liquor to cream and mix until cream is stiff and forms
peaks, add 1 tbsp
To mascarpone mixture, mix thoroughly, fold in rest of mixture.
Place ½ of mixture in Loaf pan, smooth and level top.
Put remaining coffee in bowl for dipping ladyfingers.
Dip ladyfingers on one side, and place on top of mascarpone in single
layer.
Add remainder of mascarpone to loaf pan, smooth and lever top and
repeat dipping
Procedure with remaining ladyfingers.
Cover with plastic wrap, and chill 4-6 hours.
Turn tiramisu out of loaf pan by placing serving tray over pan and
flipping.
Dust top lightly with cocoa powder.
To serve, cut into slices.
Beignets
¾ cup whole milk
¼ cup brewed dark roast coffee
1 tbsp shortening
2 tbsp sugar
2 tsp dry yeast
3 cups all purpose flour
1 tsp nutmeg
1 tsp salt
1 egg
Confectioners sugar
Mix milk and coffee
Heat to boiling point (do not boil)
Mix shortening and sugar till well blended
Slowly add ½ flour mixture to milk, stirring to melt shortening and
dissolve sugar
Cool to room temperature
Add yeast, mix thoroughly
In separate bowl, combine flour, nutmeg and salt
Slowly add milk to form smooth batter
Add eggs, blend well
Add remaining flour, mix until smooth
Cover with towel, allow to rise (approx. 1 hour)
When dough has risen to double size, knead and roll out to ¼ inch
thick
Cut into diamond shapes with knife or cookie cutter
Place on cookie sheet, cover and allow to rise about 1 hour
Heat light cooking oil to about 385 degrees
Fri the beignets to golden brown, turning only once
Lay on paper towel to drain
Dust liberally with confectioners sugar
Tarratoga Torte
Base:
3 egg whites
1 cup of castor sugar
1 teaspoon of baking powder
1 cup of finely chopped pecans or walnuts
2-3 teaspoons of very finely ground coffee (pulverised)
14 Sao biscuits finely crushed
Topping & Filling:
1 ½ cups of thick (double) cream
1-2 teaspoons of castor sugar to taste
2-3 tablespoons maple syrup (optional)
1 small block of dark chocolate
Beat the egg whites until stiff and gradually add the sugar and other
ingredients. Preheat oven to 190ÅC and line and grease 20cm cake
tin. Spoon the mixture evenly into the tin and cook in the oven for
approximately 40 minutes.
Cool for 30-40 minutes
Topping:
Beat the cream until stiff, adding the sugar gradually. If the mixture
is not sweet enough for you 3-4 teaspoons of maple syrup may be
added.
Decorate:
Place the base on a plate and cover with the cream mixture. Grate
dark chocolate generously over the cream and chill for 2 hours before
serving.
Layered Coffee Mousse
1 cup strong black coffee (cold)
300g/10oz smooth creamed cottage cheese
Half cup of vanilla sugar
1 cup thickened cream, whipped
3 tbsp choc bits or grated chocolate
2 egg whites
8 - 10 savoiardi (sponge finger) biscuits
Blend about one third of the coffee with the creamed cottage cheese
and vanilla sugar
Fold in whipped cream and about two thirds of the chocolate.
Beat the egg whites until stiff and fold in the coffee-creamcheese
mixture to make a mousse.
Pour the remaining coffee into a deep plate and dip each biscuit
briefly into the coffee.
Spoon about one quarter of the mousse into a glass serving bowl and
cover with about half of the biscuits
Add the remaining mousse and top with the rest of the biscuits.
Sprinkle the top with the remaining chocolate, and serve at once.
LAYERED COFFEE MOUSSE
Cafe Au Lait Pudding
1 package of Jell-O® brand vanilla instant pudding (2.5 oz.)
1 package of Jell-O® brand chocolate instant pudding (2.5 oz.)
3 ½ c whole milk.
1 cup brewed medium roast coffee, chilled.
Whipped cream
Follow the directions on the package for preparing the vanilla
pudding
Add 2 cups of cold milk and pudding mix in a bowl and whisk for
two minutes.
In a separate bowl, prepare the chocolate pudding.
The directions call for 2 cups of milk. Instead, put in 1½ cups of milk ,
½ cup of chilled coffee and pudding mix in a bowl
Whisk for two minutes.
Transfer about 4 tablespoons of the vanilla and 4 tablespoons of the
chocolate pudding to a third bowl.
Add 2 more tablespoons of coffee to this batch.
Whisk this batch. It should appear a few shades lighter than the
chocolate pudding's color.
Discard the remainder of the coffee (or drink it).
Layer in cups or parfait glasses.
Refrigerate for five minutes.
Garnish with whipped cream before serving
Espresso Cheesecake
1 1/2 cups graham-cracker crumbs
2 teaspoons almond extract
6 tablespoons butter or margarine (3/4 stick), softened
One 8-ounce package semisweet-chocolate squares
Four 8-ounce packages cream cheese, softened
3 eggs
2/3 cup sugar
1/3 cup milk
2 teaspoons instant espresso-coffee powder
Lemon-Peel Twists (see below) for garnish: 1 lemon
Prepare early in the day or a day ahead
In a 9- by 3-inch spring form pan, use your fingers to mix grahamcracker
crumbs, almond extract, and butter or margarine;
Press onto bottom and around the side of the pan to within 1 inch
from top of pan and set aside
Preheat oven to 350 degrees F.
In heavy small saucepan over low heat, melt 6 squares semisweet
chocolate, stirring frequently.
In large bowl, with mixer at low speed, beat cream cheese just until
smooth.
Add melted chocolate, eggs, sugar, milk, and coffee; beat until
blended.
Increase speed to medium; beat 3 minutes, occasionally scraping
bowl with rubber spatula.
Pour cream-cheese mixture into crust in pan. Bake cheesecake 45
minutes; cool in pan on wire rack.
Cover and refrigerate cheesecake at least 4 hours or until well-chilled.
To serve, carefully remove cheesecake from pan. Coarsely grate
remaining 2 squares semisweet chocolate.
Garnish top of cake with grated chocolate
GLAZED COFFEE LOAF
2 cup all purpose flour
¾ cup brown sugar
3 tsp baking powder
1 tsp salt
1 egg
1 cup applesauce
2 tsp lemon juice
2 tbsp cooking oil
1 cup walnuts
2 cup semi-sweet chocolate morsels
Preheat oven to 350 degrees
Spray 9x5x3 loaf pan with non-stick cooking spray
Blend flour, brown sugar, baking power and salt in mixing bowl
Mix egg, applesauce and lemon juice together in small bowl, blend
until smooth
Add applesauce mixture and oil to flower mixture, stir just until
blended
Mix in chocolate chips and walnut
Pour into loaf pan, bake approx. 1 hour
COFFEE GLAZE
1 ½ cup confectioners sugar
2 tsp cool dark roast brewed coffee
3 tbsp brandy
Mix all ingredients and beat until smooth and creamy
Allow loaf to cool for 10 minutes remove from pan and place on
serving tray
Dribble glaze over loaf while it is still warm
Cool to room temperature, wrap, then allow it to sit overnight before
slicing.
COFFEE TOFFEE PIE
1 unbaked 9 inch chocolate graham cracker pie crust
3 eggs
1 ½ cups brown sugar
½ cup freshly brewed dark roast coffee
2 tbsp melted butter
1 tsp vanilla
1 cup semisweet chocolate morsels
1 ½ cups pecan halves
Preheat oven to 450 degrees
Mix eggs, sugar and coffee
Blend with mixer on medium setting until smooth
Blend in butter and vanilla
Layer bottom of pie shell with chocolate chips and pecans
Spoon mixture into pie shell Bake for 5-7 minutes, reduce oven
temperature to 325 degrees, bake 25-30 minutes
KAHLUA MUFFINS
1 box chocolate fudge cake mix
½ cup chopped pecans
1 ½ cups melted butter
1 pkg cream cheese (8 ounce)
2 tbsp sugar
¼ cup Kahlua or Tia Maria
3 tbsp brewed dark roast coffee
¾ cup half and half
Grease 24 muffin pans or line with muffin paper
Preheat oven to 300 degrees
Measure 1 cup of cake mix and set aside
Combine remaining cake mix, pecans and butter in mixing bowl
Blend until entire mixture is moist and crumbly
Press into bottom and sides of muffin tins
Combine cream cheese, sugar, Kahlua or Tia Maria, and coffee,
Add in remainder of cake mix and egg, mix until smooth
slowly mix in half and half, mixing well
Divide mixture among muffin tins
Bake 45-55 minutes
Let cool, then place in refridgerator to allow crusts to set firm (2-4
hours)
KEALAKEKUA MACADAMIA COOKIES
½ cup soft butter
1 cup brown sugar
1 egg
1 cup brewed chilled 100% Kona coffee
1 ¾ cup bakers flour
½ tsp baking soda
¼ tsp salt
½ tsp nutmeg
½ tsp cinnamon
1 cup chopped macadamia nuts
1 ¼ cup raisins
Spray cookie sheet with non-stick cooking spray
Combine butter, brown sugar and egg in mixing bowl
Mix until smooth and creamy
Add coffee, mix well
Stir in baking soda, salt, nutmeg, and cinnamon
Slowly stir in flour, mix until smooth
Add raisins and macadamia nuts
Chill in refridgerator for 2 hours
Preheat oven to 400 degrees
Drop by teaspoon on cookie sheet, 2 inches apartBake 8-10 minutes
until cookies are lightly browned
CHOCOLATE COFFEE TRUFFLES
12 ounces plain chocolate
5 tbsp heavy whipping cream
2 tbsp Kahlua or Tia Maria
2 tbsp chilled dark roasted coffee
4 ounces white chocolate
4 ounces dark chocolate
Melt plain chocolate over double boiler
Add whipping cream and liquor, mix until smooth
Chill mixture 4 hours, or until firm
Divide mixture into 24 equal pieces, rolling each into little ball
Chill until firm again (approx. 1 hour)
Melt remaining plain, white, and dark chocolate into separate bowls
Gently, using tongs, dip 8 each of the truffles into melted chocolates
Place on wax paper, allow to set before serving
NOTE: Due to use of fresh cream, truffles must be stored in
refridgerator, and eaten within a few days*
COFFEE CRÈME CUSTARDS
2 ½ cups whole milk
3 tbsp ground medium roast coffee
¼ cup sugar
4 eggs
4 egg yolks
(Caramel Sauce)
¾ cup sugar
4 tbsp water
Preheat oven to 325 degrees
Combine ¾ cup sugar and water in small sauce pan
Bring to boil stirring constantly, dissolving sugar
Continue boiling until sugar is golden brown
Quickly pour hot sugar mixture into 6 small oven proof dessert cups
Custard:
Heat milk until almost boiling
Pour over coffee grounds, and let sit for 5-8 minutes
Strain mixture into bowl to separate coffee grounds
Mix in remaining sugar, eggs, and egg yolks
Whip with wire wisk until mixed
Pour mixture into dessert dishes
Place dessert cups on cookie sheet
Add enough hot water to fill each cup 2/3 full
Bake 30-35 minutes, until firm but soft
Cool 3-4 hours
Gently run table knife around sides of custards and turn onto serving
plates
Very lightly dust with brown sugar, or shaved chocolate
COFFEE ZABAGLIONE
4 cardamom pods
8 egg yolks
4 tbsp brown sugar
2 tbsp chilled brewed dark roast coffee
¼ cup Kahlua or Tia Maria
½ tsp vanilla extract
Remove black seeds from cardamom pods and crush into fine
powder
Combine egg yolks, sugar, and cardamom seeds in mixing bowl
Beat or hand mix until mixture is smooth and creamy
Slowly add in coffee and liqueur
Place bowl over pan of boiling water
Wisk until mixture is very thick and fluffy, and has doubled in
volume
(Make sure water doesn’t boil or mixture will curdle)
Remove from heat and divide into 4 dessert dishes. Dust with shaved
chocolate, or crushed dark roasted coffee beans
PETITS POTS de CAPPUCCINO
1 cup medium roasted whole coffee beans
1 ¼ cups whole milk
1 ¼ cups whipping cream
1 whole egg
4 egg yolks
Preheat oven to 325 degrees
Place coffee beans in sauce pan over low heat
Heat for 3 minutes, shaking frequently
Pour milk and cream over coffee bean
Heat till almost boiling, stirring constantly
Remove from heat, cover, and allow beans to soak about 30 minutes
Mix egg, egg yolks, sugar, and vanilla together
Return milk to boiling, pour through strainer into egg mixture
Mix completely
Pour mixture into 8 small baking cups and cover with foil
Place in roasting pan, add water till 2/3 of cups are submerged
Bake 30-35 minutes until firm but soft
Cool to room temperature, then chill 2-4 hours
TOPPING
½ cup whipping cream
3 tbsp ice water
2 tbsp sweetened chocolate powder
Mix whipping cream and water, whisk until thick, forming light
peaks
Spoon onto custard
Dust with chocolate powder
ESPRESSO CHOCOLATE MOUSSE
8 oz plain chocolate
3 tbsp brewed cooled espresso
2 tbsp butter
4 eggs, separated
(For serving cups)
8 oz plain chocolate
For each cup:
Cut 12 inch square foil, fold in half, mold around bottom of drinking
glass
Repeat for 3 more cups
Melt chocolate in small pan set over boiling water
Spoon chocolate into foil cups
As it cools, spread it up sides of foil with back of spoon
Refrigerate until firm and set hard
Mousse
Melt chocolate as before, adding espresso to chocolate
When melted and smoothly mixed, ad butter slowly
Remove from heat and stir in egg yolks
Wisk egg whites until stiff, then fold into chocolate coffee mix
Pour into bowl and refrigerate 3-4 hours
Scoop chilled mousse into chocolate cups
Top with whipped cream
SOUR CHERRY COFFEE LOAF
12 tbsp soft butter
1 cup brown sugar
1 tsp vanilla extract
2 eggs lightly beaten
2 cups all purpose flour
¼ tsp baking powder
5 tbsp brewed dark roast coffee
1 cup dried sour cherries
ICING
½ cup confectioners sugar
4 tsp brewed dark roast coffee
Preheat oven to 350 degrees
Lightly grease and flour large loaf pan
Combine butter, sugar, and vanilla
Mix until creamy
Slowly add eggs, mixing well
Add flour and baking powder
Fold in coffee and 2/3 cup sour cherries
Spoon into loaf pan and level top
Bake about 1 hour, or until firm to touch
Wait 5-10 minutes, and turn onto cooling rack
Mix confectioners sugar and coffee for icing
Mix in remaining cherries
Spoon over top and sides of loaf
Allow to set before serving
ORANGE COFFEE SCONES
2 ¼ cups all purpose flour
½ tsp salt
2 tbsp sugar
1 orange rind, grated
4 tbsp butter
¼ cup brewed medium roast coffee
½ pint buttermilk
12 sugar cubes
2 cups orange juice
Preheat oven to 475 degrees
Grease and flour cookie sheet
Mix flour, salt, orange rind and sugar together, blend well
Fold in butter, mix until soft and crumbly
Combine coffee and buttermilk, slowly add to flour mixture
Blend well to bind dough
Roll dough out on floured surface to ½ inch thick forming circle
Cut into pie slices and place on cookie sheet
Dip sugar cubes in orange juice and press one into center of each
scone
Bake 10-15 minutes or until browned
COFFEE CHIFFON PIE
1 uncooked 9 inch graham cracker pie crust
1 tbsp unflavored gelatin
4 eggs, separated
½ tsp salt
1 cup sugar
1 tbsp lemon juice
½ cup hot brewed dark roast coffee
¾ cup cold brewed dark roast coffee
Soften gelatin in cold coffee (about 5 minutes)
Beat egg yolks, add ½ cup sugar, salt and hot coffee
Cook in double boiler until thick
Add gelatin mixture and lemon juice
Allow to cool 5-10 minutes
Beat egg whites with remaining sugar until stiff
Fold egg whites into coffee custard mixture
Place custard mix into pie pan
Chill overnight, serve with whip cream
COFFEE DATE CAKE
¾ cup butter
1/3 cup brewed medium roast coffee
1 cup brown sugar
½ cup dates cut into small pieces
½ cup whole pecans
½ cup sugar
2 eggs
1 cup baking flour
1 ½ tsp baking powder
1/3 cup whole milk
½ tsp vanilla extract
Preheat oven to 350 degrees
Combine ½ cup butter with brown sugar and coffee
Mix until smooth and creamy
Pour mixture into 8x8 square cake pan
Place dates and pecans in alternating circles around bottom of pan
In separate bowl, cream together remainder of butter, sugar and eggs
Add dry ingredients and vanilla, mix thoroughly
Slowly add milk mixing until batter is smooth and consistent
Pour batter over pecan and date glaze, leveling throughout pan
Bake 40-45 minutes
Immediately flip pan onto serving tray, but wait 5 minutes to remove
pan
Serve with whipped cream garnish with pecans
COFFEE DATE CAKE
CHOCOLATE MOUSSE CAKE
4 eggs
½ cup sugar
2/3 cup all purpose flour
¼ cup unsweetened cocoa
¼ cup Kahlua or Tia Maria
Mousse:
2 tbsp dark roasted coffee beans (finely ground)
1 ½ cups heavy cream
½ cup sugar
½ cup brewed dark roast coffee
4 egg yolks
Preheat oven to 350 degrees
Grease and flour one 8 inch square, and one 9 inch round cake pan
Place eggs and sugar in pan
Place pan over pan of boiling water, whisk until thick
Remove from heat and whisk until stiff enough to leave trail by
whisk
Fold in flour and cocoa
Pour 1/3 mixture into square pan, and remainder in round pan
Bake square pan 15 minutes or until firm
Bake round pan 30 minutes, or until firm
After cooling, slice round cake in half horizontally
Place bottom half back in pan, sprinkle with Kahlua or Tia Maria
Trim edges of square cake, use edges to line sides of pan
Place coffee for mousse in bowl
Heat ¼ cup of cream to almost boiling point, pour over coffee
Allow to set 5-6 minutes, then strain off coffee
Place sugar in brewed coffee, heat until sugar dissolves
Heat to boiling, remove when heat reaches 225 degrees F
Cool for 5 minutes, add egg yolks, whisk until very thick
Add remaining cream, whip until soft peaks form
Spoon into cake shell, place in freezer for 20 minutes
Sprinkle remaining liquor over other cake
Place on top of mousse, return to freezer for 4 hours
Dust with powdered sugar
Coffee Liqueur Cookies
2 eggs
2 teaspoons instant coffee crystals
2 tablespoons coffee flavored liqueur
1 cup butter or margarine, softened
3/4 cup packed brown sugar
1 cup white sugar
2 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
Preheat oven to 300 degrees F (150 degrees C).
In a small bowl, dissolve instant coffee crystals into the coffee
liqueur; set aside.
In a large bowl, cream together the butter, brown sugar, and white
sugar. Gradually add eggs and coffee mixture while mixing.
Sift together the flour, cocoa, baking soda, and salt; stir into the
creamed mixture. Stir in the chocolate chips.
Drop dough by rounded tablespoonfuls onto a cookie sheet.
Cookies should be at least 2 inches apart.
Bake for 23 to 25 minutes.
Immediately transfer cookies to cooling rack after baking.
These keep well at room temperature or refrigerated.
