From the classic coffee cake recipe of tiramisu to brownies, these coffee desserts hit different

Coffee, with its rich, robust flavour and calming effect is a comfort food like few others can be. Whether you prefer yours hot or cold, black or with milk and sugar, coffee has a way of invigorating the senses and relaxing the mind. So one only imagine the magic that will result when one thinks of combining this beguiling beverage with a dessert. The decadence reaches new heights and results in a culinary delight that hits in all the right ways. There’s the classic desserts like tiramisu and coffee cake that have generous doses of coffee, to coffee ice cream and espresso brownies, all making the coffee stand out in different and unique ways. 

Let's talk about the tiramisu first, one of the most iconic desserts to infuse coffee in it. The Italian dessert combines layers of espresso-soaked ladyfingers with creamy mascarpone cheese and a generous dusting of cocoa powder on top. With its silky texture and complex flavour profile, the tiramisu is the epitome of indulgence. 

Ingredients

• 1 1/2 cups heavy whipping cream
• 226 gms container mascarpone cheese
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups cold espresso
• 3 Tablespoons coffee-flavored liqueur
• 1 package lady fingers
• Cocoa powder for dusting the top 

Directions:

• Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer).
• Slowly add sugar and vanilla and continue to beat until stiff peaks.
• Add mascarpone cheese and fold in until combined. Set aside.
• Add coffee and liqueur to a shallow bowl. Dip the lady fingers in the coffee (Don't soak them--just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8x8'' or similar size pan.
• Smooth half of the mascarpone mixture over the top.
• Add another layer of dipped lady fingers.
• Smooth remaining mascarpone cream over the top.
• Dust cocoa powder generously over the top.
• Refrigerate for at least 3-4 hours or up to overnight before serving. 

Notes:

• Tiramisu can be made with or without alcohol. This recipe calls for coffee flavored liqueur, but other options are marsala wine or brandy.
• Tiramisu is even better when made in advance, allowing the flavors to blend. It will keep in the refrigerator for 2 to 3 days. Make completely, but don't dust with cocoa powder. Cover tightly with plastic wrap and then tinfoil and freeze for up to 3 months. Thaw in the refrigerator overnight and dust with cocoa powder a few hours before serving. 

Another great dessert is the coffee panna cotta. It's creamy and the espresso really shines through the otherwise subtle flavours of the dish. 

Ingredients:

• ⅓ cup skim milk
• 1 envelope unflavored gelatin
• 2 ½ cups heavy cream
• ½ cup white sugar
• 1 ½ teaspoons vanilla extract 

Directions:

• Pour milk into a small bowl. Sprinkle gelatin powder over milk and stir until combined. Set aside.
• Stir heavy cream and sugar together in a saucepan. Set over medium heat and bring to a boil; watch carefully as the cream can quickly bubble up and boil over.
• Immediately stir gelatin mixture into boiling cream, stirring until completely dissolved. Cook and stir for 1 minute.
• Remove the pan from the heat and stir in vanilla.
• Pour cream mixture into 6 individual ramekins. Leave to cool, uncovered, until no longer warm, about 20 minutes.
• When cool, cover with plastic wrap. Refrigerate until set, at least 4 hours but preferably overnight. 

Coffee also pairs very elegantly with chocolate, leading to a decadent dessert that's hard to resist. This means desserts like the espresso brownie, with a fudgy texture and a strong coffee flavour. 

Ingredients:

• 340 gms semi-sweet or bittersweet chocolate
• 8 tablespoons unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup packed light or dark brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons instant coffee or espresso powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder 

Directions:

• Arrange a rack in the middle of the oven and heat the oven to 350°F.
• Coat an 8x8-inch baking pan with cooking spray, then line with parchment paper so that it hangs over two sides of the pan. Lightly coat the parchment with cooking spray.
• Coarsely chop 12 ounces of semi-sweet or bittersweet chocolate. Place in a medium microwave-safe bowl and add 1 stick unsalted butter. Microwave in 30-second intervals, stirring between each, until the mixture is melted and smooth, about 1 minute and 30 seconds total.
• Add 1/2 cup granulated sugar and 1/2 cup packed brown sugar, and whisk to combine.
• Add 2 large eggs and 1 teaspoon vanilla extract, and whisk to combine.
• Place 1 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, 2 tablespoons instant coffee or espresso powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon baking powder in a small bowl and whisk to combine.
• Pour the flour mixture into the chocolate mixture and stir until just combined with no streaks of flour. Transfer the batter to the baking pan and spread into an even layer.
• Bake until a tester comes out with just a few crumbs, about 35 minutes. Let cool 1 hour before removing the brownie slab from the pan and cutting. 

Note:

• Leftovers can be stored in an airtight container at room temperature for up to 4 days.