If you are bored with the traditional dessert routine, or if you are simply a coffee lover, for a change from vanilla or chocolate, try coffee sweets. They are easy to prepare, they are effective and will tickle your senses. Tiramisu, delicious with nuts and coffee or cappuccino, choux-a-la-creme, taste the magic ingredient differently!
A product that has become more and more part of our diet, coffee can be enjoyed from a cup, but it can also be served, in the most ingenious and delicious ways, on a plate. We offer you a selection of recipes, with the help of which coffee can migrate from the breakfast menu into elaborate and extremely refined desserts.
If, by absurdity, only one coffee-based dessert could be made, he would certainly be a strong candidate. Tiramisu (from the Italian "tiramisu", which means, word for word, "pull me up") is a traditional dessert of Italian cuisine. It consists of an alternation of biscuits soaked in cold coffee, cocoa powder and cream, all placed in layers: a real delicacy, which you can prepare simply and quickly, either as "classic" tiramisu, or with strawberries or other fruits.
Ingredients: 5 eggs, 250 g mascarpone, 50 g powdered sugar, 1 large glass of coffee (prepared), 200 g biscuits, 50 g cocoa and a pinch of salt.
Preparation: Break the eggs and separate the egg whites from the yolks. Beat the egg whites until they harden with a pinch of salt. Mix the yolks with the sugar until it is incorporated and the mixture turns white. Then add the mascarpone and lightly incorporate it into the egg white foam, stirring from the bottom up.
Soak the biscuits in coffee and place them on the bottom of a rectangular bowl or in glass cups. Cover the biscuits with the mascarpone mixture, then repeat the operation.
Serving: Refrigerate tiramisu for at least 8 hours and sprinkle with cocoa just before serving. It is consumed cold.
Delicious with nuts and coffee
Very easy to prepare, this original dessert will be perfect for a fresh and delicious moment at the end of a meal or as a snack. The base is made of egg yolks, sugar, soft butter, crushed walnuts, cookie powder and coffee extract, then covered with a coffee-flavored icing.
Ingredients: 250 g cookies or biscuits, 125 g soft butter, 100 g walnut kernels, 80 g powdered sugar, 6 tablespoons icing sugar, 1 whole egg, 1 egg yolk, 4 tablespoons highly concentrated coffee.
Preparation: Fry the walnut kernel for a few minutes in a dry pan, then let it cool on paper towels. Keep eight pieces for decoration and crush the others. Grind the cookies in a blender until they turn to powder. Break the egg and separate the egg white from the yolk. Keep the egg whites cold.
In a bowl, mix the cookie powder, 2 egg yolks, powdered sugar, crushed walnuts, 2 tablespoons of coffee extract and soft butter. Mix with a spatula until you get a smooth dough. Wallpaper a shape with a sheet of paper. Wrap the dough in the form and put it in the fridge for 12 hours.
After this time, disassemble the cake on a plate. In a bowl, beat the preserved egg white with the remaining coffee extract and the icing sugar with a fork to obtain a uniform icing. Dress the cake, smooth with a spatula and wait at least a quarter of an hour before cutting it. Decorate each slice with preserved walnuts and serve.
Serving: You can accompany this dessert with a spoonful of vanilla ice cream and a touch of homemade whipped cream.
A kind of coffee mousse, this Italian recipe with delicious cappuccino is ideal for a grand table finish. Discover our recipe step by step to make this dessert simple.
Ingredients: 300 ml very cold liquid cream, 200 ml milk, 3 tablespoons coffee extract, 100 g powdered sugar, 4 fresh egg yolks, 4 sheets of gelatin.
Preparation: Soak the gelatin in a bowl of cold water. In a saucepan, bring the milk to a boil, then turn off the heat. In a bowl, beat the yolks with the sugar so that the mixture turns into foam. Add hot milk without stopping to stir.
Put the mixture obtained in the pan, add the coffee extract, prepared in the best electric kettle , and boil for about 5 minutes, stirring (as for a cream). The mixture should thicken a little, but not boil at all. Add gelatin and shake. Let cool.
Meanwhile, beat the whipped cream out of the fridge until it becomes very firm. Lightly incorporate it into the almost cold coffee preparation. Divide the composition into 6 forms or small bowls lined with cling film and refrigerate for at least 6 hours.
Serving: When serving, carefully pour over dessert plates. You can add a coffee or caramel topping and decorate with iced coffee beans.
Choux has coffee creams
Pamper your loved ones, giving them a dessert worthy of a professional confectioner. This recipe for choux-a-la-creme with coffee brings together 3 important cooking techniques: pastry, cream and icing. Here's what you need to do to succeed as a true chef:
Ingredients: for the dough: 150 g flour, 4 large eggs, 15 g sugar, 125 g butter, salt; for cream: 500 ml milk, 100 g sugar, 20 g flour, 20 g cornstarch, 4 egg yolks, 25 g butter, 2 tablespoons coffee extract, 1 vanilla pod; for the icing: 100 g icing sugar, 1 egg white, juice of 1 lemon, ½ tablespoon of coffee extract.
Preparation: Preheat the oven to 210 °. In a saucepan, boil 250 ml of water, butter cut into pieces, salt and sugar. With the fire off, add the flour all at once, stirring gently. Restart the stove over low heat and stir vigorously until the dough comes off the walls of the pan.
Take the dough off the heat and add the eggs one by one, mixing well. Form the donuts using 2 tablespoons or a pastry bag. Place them on a damp baking sheet, at a distance from each other. Put them in the oven for about 25 minutes, opening the oven door.
Meanwhile, prepare the cream: in a saucepan, heat the milk with the vanilla pod. In a bowl, beat the yolks with the sugar until the mixture turns white, add the flour and cornstarch. Pour the hot milk (without the vanilla bean) over the mixture, mix well, then put everything back in the pan and thicken the mixture over medium heat, without stirring. Remove from the heat and add the butter and coffee extract and allow to cool, stirring occasionally.
Cut the donuts and fill them with cream using a small spoon or a pastry bag.
Mix the icing sugar, egg white, lemon juice and coffee extract. Cover the little choux on top and wait for it to dry.
Serving: Serve cold, possibly with a teaspoon of whipped cream.