- Food and Cooking
Coffee Desserts: Recipes For Sweet Treats With A Coffee Infusion
Desserts which are flavoured with coffee make a delicious finish to any meal but they are often overlooked in favour of chocolate desserts. The desserts here are easy to adapt to suit your tastes. If you like a strong coffee flavour, you can add a little extra coffee and if, like me, you prefer a less intense coffee taste, you can use less. Just taste as you go along to see whether you need to add a little extra coffee.
- Prep time: 20 min
- Cook time: 2 hours 30 min
- Ready in: 2 hours 50 min
- Yields: Makes 4 small meringues
What do you think of these hazelnut coffee meringues?
Hazelnut Meringues With Coffee Cream
- 2 egg whites
- 1/4 tsp tsp lemon juice
- 1/4 cup golden caster sugar
- 1/2 cup confectioner's sugar
- 1/4 cup ground hazelnuts
- 1/2 cup double (heavy) cream
- 2 tbsp freshly prepared coffee, cooled
- 2 tbsp confectioner's sugar
- Pre-heat oven to 120 C / 250 F. Line a baking sheet with baking paper.
- Whisk the egg whites and lemon juice until they form soft peaks.
- Add the golden caster sugar and continue to whisk on a high speed until the egg whites form stiff peaks.
- Add the confectioner's sugar and the ground hazelnuts and fold in until everything is evenly combined.
- Heap spoonfuls of the egg white mix onto the baking sheet and pop into the middle shelf of the oven.
- Bake for 2 hours and then turn off the oven. Leave for another 30 minutes in the oven as it cools and then remove.
- Make the coffee cream by combining the cream, confectioner's sugar and coffee. Whisk on a high speed until the cream thickens.
- Heap cream over the meringue and serve.
Coffee No-Bake Cheesecake
This is a very simple no-bake cheesecake with a hazelnut praline base. You could make one cheesecake or use a cake pan designed to make small, individual cakes as I have done. A muffin tin would also work well, but try to use one with straight rather than sloping sides.
For the base:
- 1 cup blanched hazelnuts
- 1/2 cup sugar
- 1/4 cup water
For the cheesecake:
- 1/2 cup cream cheese
- 1/2 cup double (heavy) cream
- 1/4 cup caster (superfine) sugar
- 1 tsp vanilla
- 4 tbsp coffee (prepared and cooled)
- 1 pack of gelatin powder dissolved in the coffee.
How To Make The Cheesecake
Spread the hazelnuts out on a baking sheet lined with greaseproof paper. Put the sugar and water into a saucepan and bring to the boil. Once it boils, reduce heat and simmer until the sugar turns a light golden brown. It is important not to let the liquid turn too dark as it will become bitter. Taking great care - remember, sugar can become incredibly hot - pour the sugar syrup over the hazelnuts and leave to cool. Once it has cooled, break into shards and pop into the food processor, fitted with a steel blade. Pulse until you have a fine, breadcrumb texture. Place a heaped teaspoon of the hazelnuts into the base of 6 individual cake pans and press down - not too hard, as it will become too dense. Refrigerate for 10-15 minutes.
Make a cup of coffee. Add the gelatin powder to the coffee and allow to dissolve. Now leave the coffee to cool. Put the cream cheese, cream, vanilla and sugar into a mixing bowl and use a balloon whisk to combine. Once the mix has thickened, add 4 tbsp of coffee and blend in. Taste to see if the coffee flavour is strong enough and, if not, add a little more.
Spoon the cheesecake filling onto the base and refrigerate for 2-3 hours until it sets. I like to add a little chocolate decoration to the top before serving.
Coffee And Walnut Cupcakes With Cream Cheese Frosting
Coffee and walnut is a delicious flavour combination. Whether it comes in the form of a loaf cake, a tray bake or cupcakes, this recipe is perfect as an accompaniment to afternoon tea. This cake is great with a drizzle of glace icing but I like it with a vanilla cream cheese frosting, to make it that bit more decadent. My recipe makes 6 cupcakes, but it is easy to scale up if you need to make more.
For the cupcake:
- 1/2 cup light brown sugar
- 1/2 cup butter, softened
- 1 egg
- 4 tbsps coffee (cooled)
- 3/4 cup flour
- 1/2 cup chopped walnuts
For the frosting
- 1/2 cup cream cheese
- 1/4 cup softened butter
- 1 tsp vanilla extract
- 2 cups icing (powdered) sugar
To make the cupcakes
- Pre-heat the oven to 180 C/ 350 F and place cupcake cases into a muffin tin. Make a cup of black coffee. This can be as strong as you like.
- Cream together the butter and sugar.
- Add the egg and beat in well.
- Add in 4 tbsp of coffee and mix well .
- Sift the flour into the batter and mix until combined. Taste the batter to check whether you need more coffee. If you do decide to add more, do so gradually. Remember, you can always add an ingredient into the batter, but you can't remove it.
- Now, fold in the chopped walnuts.
- Scoop even amounts of batter into the cupcake cases. Pop into the middle shelf of the oven and bake for 20-25 minutes.
- The cupcakes are ready when they are springy to the touch and a skewer inserted into the centre comes out clean.
- Leave in the baking pan for 5 minutes before transferring to a wire rack to cool completely.
- While they are cooling, put the cream cheese and butter into a bowl and combine thoroughly. Add the vanilla and then sift in the icing sugar, 1/2 cup at a time.
- When the cupcakes are completely cooled, pipe the frosting onto them. Serve when ready.
- If you want, you can sprinkle chopped walnuts over the top of the frosting to give a little extra crunch.