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Recipes

Boozy coffee & walnut cake

Posted by S Rigby on

Ingredients For the cake mix 200g caster sugar 200g softened butter 4 eggs, beaten 200g self-raising flour 1 tsp baking powder 15 walnut halves 1 Tbsp of hot Delicious Espresso Coffee For the filling 500g pot mascarpone 85g light muscovado sugar 4 tbsp Tia Maria a few toasted walnut halves, for decoration Method Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Toast the walnut halves in the oven for 10 mins. Reserve 10 and chop the rest. Dissolve the instant coffee in 1 tbsp of boiling water, cool and add the basic cake...

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Delicious Iced Coffee

Posted by S Rigby on

Ingredients 200ml strong black coffee (our Espresso Coffees are best!) 50ml milk ice maple syrup, optional Method Allow the coffee to go completely cold then pour into a blender. Add the milk along with 2 or 3 handfuls of ice and maple syrup if using then blend until smooth and foamy. Pour into chilled tall glasses and serve.

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Coffee semifreddo

Posted by S Rigby on

Ingredients 1 Cup Delicious Roasted Coffee 1 tbsp Tia Maria or brandy 4 large eggs, separated 100g golden caster sugar 300ml pot double cream 100g/4oz pack honeycomb Toblerone, finely chopped dark chocolate curls, to decorate Method Oil and line a 1-litre loaf tin with cling film. Put the coffee, Tia Maria or brandy, egg yolks and sugar in a bowl and stir to dissolve the coffee. Put the egg whites in a large bowl and pour the cream in another. Beat the egg whites until stiff with an electric whisk, then quickly beat the egg yolk mixture until thick and leaving a trail....

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