3 of our favourite coffee-flavoured desserts

We love our coffee in liquid form of course, but don’t forget that this elixir is also wonderfully suited to flavouring your desserts. Here are three of our favourite sweet coffee-flavoured treats.

  • Tiramisu cake with sticky toffee syrup

    Ingredients:

    • 170 g butter, plus extra for greasing
    • 170 g castor sugar
    • 3 free range eggs
    • 170 g self-raising flour
    • 1 t baking powder
    • 250 g mascarpone
    • 1 T cream
    • Cocoa, for dusting
    • Dark chocolate, grated, to decorate

    For the sticky coffee syrup:

    • 115 g castor sugar
    • 315 ml strong coffee

    Method:

    1. Preheat the oven to 180°C. Lightly grease and line a 20cm circular cake tin with baking paper. Beat the butter and sugar until creamy, then add the eggs and beat.
    2. Gently fold in the flour and baking powder until just combined. Spoon the batter into the cake tin and bake for 30–35 minutes, or until a skewer inserted comes out clean. Cool slightly in the tin on a wire rack.
    3. While the cake is baking, place the syrup ingredients into a small saucepan over a low heat and mix until the sugar dissolves. Increase the heat and boil for 5 minutes until slightly thickened.
    4. Remove the cake from the tin and place on a plate. Use a skewer or fork to pierce the top of the cake several times, then slowly spoon the syrup over the cake. The cake and syrup should both be warm. Allow the cake to cool completely.
    5. Beat the mascarpone until smooth, then add the cream and continue beating until soft peaks form. Chill, then pipe the mascarpone mixture onto the cake, dust with cocoa powder and sprinkle with grated dark chocolate. (Recipe by Hannah Lewry)

    (Serves 8)

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  • Coffee-and-vanilla parfait

    Ingredients:

    For the coffee parfait:

    • ½ cup strong brewed coffee, chilled
    • 60 g sugar
    • 2 free range egg yolks
    • ½ t salt
    • 3 leaves gelatine
    • 2 T cold water
    • 1 cup cream, whipped

    For the vanilla parfait:

    • ½ t vanilla extract
    • ½ cup cold water
    • 60 g sugar
    • 2 free range egg yolks
    • ½ t salt
    • 3 leaves gelatine
    • 2 T cold water
    • 1 cup cream, whipped

    For the roasted plums:

    • 4 plums, stoned and quartered
    • 30 g sugar
    • 1 lemon, juiced

    Method:

    1. To make the coffee parfait, combine the coffee, sugar, egg yolks and salt in a medium saucepan. Cook over a medium heat, stirring continuously until the mixture has thickened, about 8 minutes. Strain through a fine sieve. Soften the gelatine in the water, then squeeze out any excess water. Add to the parfait mixture and stir until dissolved. Chill until thick, about 20 minutes, then fold in the cream. 
    2. To make the vanilla parfait, repeat the above process replacing the coffee with the vanilla extract and water. Line a loaf tin with cling film, spoon half the coffee parfait into the tin and spread evenly. Spoon half the vanilla parfait onto the coffee layer and spread, then repeat the process with the remaining coffee and vanilla parfait mixtures.
    3. Freeze, covered, for 3 hours, or until firm. Serve with the roasted plums.
    4. To make the roasted plums, preheat the oven to 180°C. Arrange the fruit in an ovenproof dish and sprinkle with the sugar and lemon juice. Bake for 20 minutes, or until soft and syrupy. (Recipe by Abigail Donnelly)

    (Serves 8)

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  • Coffee-and-date cake

    Ingredients:

    • 150 g dates, coarsely chopped
    • 1 cup Fair Trade black coffee
    • 1 t bicarbonate of soda
    • 65 g butter, melted
    • 110 g castor sugar
    • 1 extra-large free -range egg, beaten
    • 1 t orange zest
    • 150 g cake flour
    • 1 t baking powder
    • 1 t mixed spice

    For the topping:

    • 110 g castor sugar
    • 60 g butter
    • 1 T water
    • 30 g pecan nuts, chopped

    Method:

    1. Preheat the oven to 180°C. Grease and line a 20cm loaf tin.
    2. Soak the dates in the coffee and bicarbonate of soda for 15 minutes. Add the butter, castor sugar, egg and orange zest.
    3. Sift the flour, baking powder and mixed spice together and add to the wet ingredients. Stir well and pour into the prepared baking tin.
    4. Bake for 35 minutes or until a skewer inserted comes out clean. Leave to cool in the tin for 10 minutes, then remove and cool on a wire rack. Drizzle with the topping.

    To make the topping, place the castor sugar and butter in a saucepan over a low heat. Once the sugar has dissolved, stir in the water and nuts and drizzle over the cake. (Recipe by Meera Jainarain)

    (Serves 8-10)

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    Feeling inspired?

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