Easiest coffee based desserts

Easiest coffee based desserts


This is one of the easiest and tastiest coffee desserts. Affogato means “drowned” in Italian.

– Vanilla ice cream
– 1 shot of freshly brewed espresso

– Put ice cream into serving bowl
– Pour espresso over ice cream and serve

Cappuccino Popsicles


-1 cup espresso

-2/3 cup of sugar

-2 tbsp of corn syrup (can also substitute with agave)

-1 cup of milk (can be substituted with dairy free as well)

-1/2 tsp vanilla extract

– 1 tsp pf cinnamon



-Brew one cup of espresso

– Mix all ingredients in a saucepan until everything is dissolved and mixed

-Let cool and then Pour into Popsicle molds

-They will take about 6 hours to freeze.

Vegan Coffee Gelato


– 1 shot of espresso

– 2 cans of coconut milk

-3/4 of a cup of sugar

– 1 tsp vanilla extract



-combine all ingredients in saucepan and warm over low heat, stirring until the sugar is dissolved

-Let cool

-Pour into ice cream machine. **if you don’t have a machine, you can use a hand mixer and give the gelato a mix about every 40 minutes or so. Should freeze for at least 6 hours.

Coffee Mousse

A beautiful and simple dish that can be served in chocolate cups to add an extra touch.


-2/3 cup of espresso (cooled down)

-1 cup of whipping cream

-1/3 cup of sugar

– 4 eggs separated

-4 tsp gelatin



-Sprinkle the gelatin over the coffee and leave for 2 minutes

– warm the mixture in a saucepan or microwave until the gelatin completely dissolves

– Beat the egg whites until stiff. Put aside

-In another bowl mix the egg yolks and sugar for 4 minutes with mixer

-Then pour in coffee and gelatin mixture.

-In a separate bowl whip the cream

-Finally, fold the cream into the coffee mixture. Do the same with the egg whites.


Probably the most famous of all coffee desserts. This simple recipe hits the spot!


-1 ½ cups of espresso, cooled

-6 egg yolks

-4 egg whites

-16 oz mascarpone

-12-14 ladyfinger biscuits

-1/2 cup sugar

-cocoa powder

-2 oz coffee liquor or marsala wine



-Mix the egg yolks and sugar until they are doubled in size.

– Add 1/3 of the mascarpone at a time, and beat in well between additions

– In a separate bowl, whisk the egg whites until they make soft peaks. Carefully fold the egg whites into the mascarpone mixture

– Spread 1/3 of this mixture into a serving bowl

– Soak ladyfingers in espresso and coffee liquor, then lay on top of cream until it is covered.

-Repeat and finish with layer of cream

– Refrigerate for at least an hour

-Before serving, dust the top of dessert with cocoa powder.

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