Not only is coffee possibly one of the most popular beverages in the world, desserts with different types of coffee enjoy a dedicated fanbase around the world. For starters, coffee desserts combine the rich, aromatic flavor of coffee with other sweet ingredients, thereby bringing out the robustness of coffee.
From creamy puddings to decadent cakes, coffee brings depth and complexity, turning an ordinary dessert into an extraordinary experience. Not surprisingly, every culture around the world has taken its turn with coffee desserts. In Italy, a combination of espresso and mascarpone resulted in the famous tiramisu. In Mexico, coffee-flavoured flan, or crema de café, became a very popular dessert for family gatherings. In Japan, coffee jelly-weakly brewed coffee set with gelatin and served with a dollop of cream is a refreshing dessert during the summertime. With its adaptability, coffee can be integrated into everything from cakes and custards to candies and jellies, making it an integral part of many cultures' culinary traditions.
These recipes will take you on a tour around the world of some of the best-loved desserts made with coffee. The type of coffee you use can determine the taste of the final product. Nevertheless, whether you are a coffee lover or just fascinated by new dessert flavors, these coffee treats are sure to satisfy your cravings.
1. Tiramisu (Italy)
Ingredients:
- 500 gm mascarpone cheese
- 300 ml strong espresso (cooled)
- 200 gm ladyfinger biscuits
- 3 large eggs (separated)
- 100 gm sugar
- 30 ml coffee liqueur (optional)
- Cocoa powder (for dusting)
Method:
- In a large bowl, whisk together the egg yolks and sugar until light and creamy.
- Fold the mascarpone cheese into the egg yolk mixture until smooth.
- In a separate bowl, whisk the egg whites until stiff peaks form, then gently fold them into the mascarpone mixture.
- Dip each ladyfinger into the espresso, making sure not to soak them for too long.
- Layer the soaked ladyfingers in a dish, then spread half of the mascarpone mixture on top.
- Add another layer of soaked ladyfingers, followed by the remaining mascarpone mixture.
- Refrigerate for at least 4 hours, preferably overnight.
- Before serving, dust the top with cocoa powder.
2. Coffee Flan (Mexico)
Ingredients:
- 500 ml whole milk
- 300 ml sweetened condensed milk
- 200 ml brewed coffee (cooled)
- 5 large eggs
- 200 gm sugar (for caramel)
- 1 tsp vanilla extract
Method:
- Preheat your oven to 180°C.
- In a saucepan, melt the sugar over low heat until it turns golden brown to create caramel.
- Pour the caramel into the bottom of a flan mould and set aside.
- In a large bowl, whisk together the whole milk, condensed milk, brewed coffee, eggs, and vanilla extract.
- Pour the mixture into the caramel-coated mould.
- Place the mould in a water bath and bake for about 60 minutes or until set.
- Let it cool, then refrigerate for at least 4 hours before unmoulding and serving.
3. Coffee Jelly (Japan)
Ingredients:
- 500 ml strong brewed coffee
- 100 gm sugar
- 10 gm powdered gelatin
- 100 ml water
- Whipped cream (for serving)
Method:
- In a small saucepan, heat water and dissolve the gelatin.
- In another saucepan, combine the brewed coffee and sugar, stirring until the sugar is dissolved.
- Pour the dissolved gelatin into the coffee mixture and stir well.
- Transfer the mixture to a shallow dish or individual cups and refrigerate for at least 4 hours until set.
- Once the jelly is firm, cut it into cubes and serve with whipped cream.
4. Espresso Chocolate Mousse (France)
Ingredients:
- 200 gm dark chocolate
- 200 ml heavy cream
- 100 ml strong espresso
- 50 gm sugar
- 3 large eggs (separated)
Method:
- Melt the dark chocolate in a heatproof bowl over simmering water, then stir in the espresso.
- In a separate bowl, whisk together the egg yolks and sugar until thick and pale.
- Fold the melted chocolate into the egg yolk mixture.
- Whip the heavy cream until soft peaks form, then gently fold it into the chocolate mixture.
- Whisk the egg whites until stiff peaks form, and carefully fold them into the mousse mixture.
- Spoon the mousse into serving glasses and refrigerate for at least 3 hours before serving.
5. Coffee Semifreddo (Italy)
Ingredients:
- 300 ml heavy cream
- 200 ml brewed coffee (cooled)
- 100 gm sugar
- 3 large egg yolks
- 1 tsp vanilla extract
- Chocolate shavings (for garnish)
Method:
- Whisk the egg yolks and sugar together in a heatproof bowl over simmering water until the mixture becomes pale and thick.
- Gradually add the brewed coffee and vanilla extract, stirring constantly.
- Remove from heat and allow the mixture to cool.
- Whip the heavy cream until soft peaks form, then fold it into the coffee mixture.
- Pour the mixture into a loaf pan and freeze for at least 4 hours.
- Before serving, garnish with chocolate shavings.