Coffee Recipes

Cool Refreshing Drinks | Cocktails | After Dinner Drinks | Coffee Desserts

Coffee Desserts

Coffee Ice Cream
8 Scoops of Vanilla Ice cream
4 cups of ice cold coffee
Cream and sugar
Grated chocolate

Add vanilla ice-cream to 4 tall chilled glasses. Distribute the ice cold coffee over the ice-cream.  Beat the cream and sugar together until firm and spoon or pipe the mix over the ice-cream coffee. Sprinkle with grated chocolate and serve with long spoons.

Cappuccino Coffee Kisses
4 large egg whites, room temperature
Pinch of salt
Pinch of cream of tartar
¾ cup of fine white sugar
1 teaspoon of freshly ground coffee

Preheat oven to 275 °/140C.  Beat the egg whites, salt and cream of tartar at a low speed until frothy. Increase the speed to high and beat the whites until they hold a soft peak.  Slowly add the sugar beating until the meringue is firm and glossy.  Add the ground coffee powder halfway way through so that it dissolves into the meringue. 

Spoon tablespoons of the meringue, 2 inches apart onto a baking tray lined with parchment paper.  Bake for 30 minutes until lightly coloured and firm to the touch.  Allow to cool before removing from tray and serve with your preferred choice of Cuban coffee.  

Coffee Mousse
4 oz dark chocolate
2 tablespoons of brewed Cuban coffee
2 eggs
3 tablespoons of sugar
2 tablespoons of hot water
½ cup of cream
1 teaspoon of cocoa powder
1 tablespoon grated chocolate

Combine coffee and chocolate in a microwave safe dish and heat on high power for 1-2 minutes, stirring until the chocolate is melted.

Using an electric beater beat egg yolks, sugar and hot water until creamy. Fold in melted chocolate. Beat egg whites and cream separately until stiff and gradually fold each into the egg yolk mixture.  Chill in fridge for 2 hours.  To serve, sprinkle with cocoa and grated chocolate.