Although many Brits need no excuse to dive into a dessert at the end of a meal, for others desserts are very much a seasonal thing.
Well, if there's one season during which we should all feel guilt-free about going for broke on desserts, it's summer and all the long days and warm nights that come with it.
While the likes of sticky toffee pudding, strawberries and cream and trifle are all excellent dessert options, there's something about a coffee-flavoured treat that just hits different. So what are the best coffee desserts and how do you make them at home? Read on to find out!
Bruleed coffee and pear tart.
If it's a traditional pudding you're after, look away now. For those with an open mind, a sweet tooth and a hearty appetite, however, prepare to be amazed!
Ingredients.
To make a bruleed coffee and pear tart, you will need:
435g frozen sweet shortcrust pastry, thawed
2 pears, peeled, cut into 5mm slices
125g brown sugar
2 tsp finely chopped glace ginger
150ml milk
150ml thickened cream
1 tbsp instant coffee granules
3 eggs, lightly beaten
40g pure icing sugar
Begin by preheating the oven to 180°C. Then, on a lightly floured surface, roll out the pastry to 5mm thick, then drape over a 25cm round, loose-bottomed, fluted tart tin. Gently push the pastry into the fluted edges and trim any excess. Prick all over with a fork and freeze for 30 minutes.
Next, line the pastry case with baking paper (fill with pastry weights if you have some too) and bake for 15-20 minutes. Remove the paper and weights, then return to the oven for a further 15 minutes or until golden. Remove and set aside to cool.
Place the pears, 50g brown sugar, ginger and 1 tbsp water in a saucepan over a medium heat and cook, stirring occasionally, for 5-8 minutes or until the pear has softened. Set aside for 10 minutes, then spoon into the tart case and spread evenly across the base. Place the tart case onto a baking tray.
To make the custard mixture, combine milk, cream and coffee in a saucepan over low heat. Slowly bring to just below the boil, then remove from the heat. Whisk the eggs and remaining 75g brown sugar in a large bowl until creamy, then gradually whisk in the hot milk mixture.
Pour the egg mixture into the tart case and bake for 25 minutes or until the custard has just set but still has a slight wobble. Set aside for 2 hours to cool completely, then chill for at least 2 hours.
Finally, sift icing sugar over the tart, then use a blowtorch to create a crisp brulee topping. Cut into pieces and serve.
Affogato.
An all-time classic, affogatos are probably most coffee-lovers' favourite dessert so why not have a go at making your own? Trust us, it's minimum effort for maximum reward!
Ingredients.
To make an affogato, you will need:
Vanilla ice cream
A shot of freshly brewed espresso coffee
OK. Brace yourselves. Ready?
Just put the ice cream in a bowl and pour the espresso over the top! Perfect!
If you want to jazz it up a little, try adding crumbled amaretti biscuits or biscotti to bring some crunch to the creaminess!
Espresso cheesecakes.
Desserts aren't reserved exclusively for after dinner, of course, and these tasty light-bites are perfect at any time of day!
Ingredients.
To make 8 espresso cheesecakes, you will need:
250g pitted prunes
100ml dark rum
170g amaretti biscuits, crushed
80g unsalted butter, melted
2 tbsp almond meal
80ml espresso coffee
200g pure icing sugar, sifted
500g cream cheese, at room temperature
3 egg yolks
3 titanium-strength gelatine leaves
150ml milk
Cocoa powder, to dust
First, place the prunes in a bowl with the rum, then leave to soak overnight.
The next day, grease and line a 20cm x 30cm brownie pan with baking paper. Make the cheesecake base by combining the amaretti, butter and almond meal in a bowl, then press into the base of the pan, cover and chill.
Next, break up the prunes in a food processor with 2 tbsp rum until smooth, then spoon over the cheesecake base.
To make the cheesecake, whiz espresso, icing sugar, cream cheese and egg yolks in a food processor for 1 minute to combine. Meanwhile, soak the gelatine leaves in a bowl of cold water for 5 minutes to soften. Then heat the milk in a heatproof bowl set over a small pan of simmering water for 2-3 minutes until warmed through. Remove the bowl from the heat, squeeze any excess liquid from the gelatine, then whisk into warm milk. Return the bowl to the pan of simmering water and whisk constantly until the gelatine dissolves. Remove from heat.
Add the milk mixture to the cream cheese and stir to combine. Spoon over the prune layer, smooth with the back of a spoon and leave to chill for 4 hours or until set.
Using a 6cm round cutter, cut out eight individual cheesecakes, then dust with cocoa to serve.
Happy summer from Cafe2U!
There are an almost infinite amount of coffee-based desserts for us all to enjoy over the coming months. If you've got a favourite you think we should be aware of, tell us all about it on our social media channels!
In the meantime, if you need some top quality coffee delivered to your door to enjoy with your desserts, you can contact your nearest Cafe2U van here.
