With just over a week to go until Macmillan’s Biggest Coffee Morning, we’re busy planning what we’re going to bake and sell! Have you decided yet?
If you need a little inspiration, here are some recipes from our team – and they all use coffee or products from our Espresso Warehouse range. Why not give them a try? They are perfect to complement your coffee morning, whether it’s in the office, university café, coffee shop or hotel!
Nicholas’s El Oso Tiramisu
75g Dark Fairtrade chocolate powder (70%) for dusting
Dark chocolate shavings
4 large organic free range eggs
100g caster sugar
350g savoiardi (lady fingers)
300ml of freshly brewed Smokin Bean coffee (cool)
150ml Kahlua coffee liquor
- First brew 500ml of awesome Smokin’ Bean Fairtrade Peru El Oso single origin coffee (soon available from the Tchibo online shop, Smokin’ Bean online shop and Smokin’ Bean Coffee Truck). Mix 250ml of the coffee into ¾ of the Kahlua liquor and set aside to cool down. Pour the rest of the coffee in a cup and enjoy nice and hot whilst preparing the dessert (you could accidentally add a splash of the Kahlua liquor!).
- Separate your eggs, putting the whites into one bowl and the yolks into another. Add the sugar to the yolks with the rest of the coffee liquor and whisk with an electric whisk on the highest setting for about 5 minutes, or by hand, until all the sugar has dissolved, and the yolks are pale and fluffy. Mix in the mascarpone very gently to achieve an even consistency without lumps.
- Clean and dry your whisk then whisk the whites until they form stiff peaks – they should be a similar consistency to the yolk and mascarpone mixture, though a lot lighter
- Using a large metal spoon, add a spoonful of your whites to the yolk mixture and gently fold them in – repeat until all whites have been added to the mix.
- In a large glass or ceramic dish (about 10cm deep) make a layer of savoiardi biscuits dipped in the coffee and liquor, then gently cover with the creamy and fluffy mix, repeat for at least another 2 layers.
- Finally dust the top layer with the dark chocolate powder and chocolate shavings.
Sara’s Choca Mocha Cupcakes
For the mocha cakes…
Weigh 2 cracked large eggs – jot down what they weigh
Use the same weight of butter, caster sugar and plain flour
Half teaspoon of baking powder
1 teaspoon vanilla extract
1 shot espresso (cool)
For the coffee icing…
500g icing sugar
1 shot espresso (cool)
TOP TIP: For the perfect sponge, always weigh your eggs and then prepare an equal amount of butter, flour and sugar. It will come out just right every time!
- Preheat the oven to 180oC and put 12 cupcake cases in your tin.
- Beat the butter and eggs together until light and fluffy. Add the eggs gradually and beat on high for 5 minutes. Add vanilla and freshly brewed espresso and beat until incorporated. Fold in flour, baking powder and cocoa – don’t over stir.
- Add to the cupcake cases and bake for 10-12 mins.
- Beat icing sugar and butter until smooth. Add a shot of cooled espresso very slowly and beat. If your mixture is too runny, add more icing sugar, if too stiff, add a tiny splash of milk.
- Once your cakes have cooled, pipe the icing on top in a swirling motion and top with a chocolate button and drizzle with caramel sauce. You could also decorate with a chocolate covered coffee bean.
Juliana’s Affogato Chocolate Mousse
1 shot espresso
300g ready made custard
150g chopped dark chocolate
3 egg whites
1 tbsp light muscovado sugar
- Add espresso, custard and dark chocolate to a pan and stir over a gentle heat until the chocolate has melted. Remove from heat and add to a mixing bowl.
- In a separate bowl, beat the egg whites to stiff peaks. Add sugar and a pinch of salt. Beat again for one minute until stiff.
- Stir the beaten eggs into the chocolate mix and gently fold in until incorporated. Take care to keep in as much air as possible.
- Divide your mix into ramekins and chill for 6 hours.
- Serve with a light dusting of cocoa and a shot of espresso!
Jo’s Lotus Biscoff Cheesecake
500g lotus biscoff biscuits
400g cream cheese
300ml double cream
150g icing sugar
tsp vanilla extract
1 shot espresso (cooled)
- Crush 400g of the Lotus biscuits into a fine crumb. Melt the butter, add to the biscuits and mix until fully incorporated.
- Line a tin with baking paper and press the biscuit mix into the bottom of the tin.
- Add the cream, icing sugar, cooled espresso and vanilla extract to a mixing bowl and whisk until you have very stiff peaks.
- Spoon cream mix onto the biscuit base and smooth out.
- Crush the remaining Lotus biscuits and sprinkle on top of the cheesecake.
- Chill in the fridge for 4 hours or overnight.
Robyn’s Tiramisu Mocha
DaVinci Amaretto syrup
Chocolate Abyss 30% Fairtrade Cocoa
Triple Chocolate Crispies
1 shot espresso (cooled)
- Brew a double espresso in a 12oz cup
- Add 2 pumps of DaVinci Amaretto syrup and 1 x 25g scoop of Chocolate Abyss 30% Cocoa
- Add a splash of hot milk to the cup and mix into a creamy paste
- Top up with flat latte milk
- Decorate with a dollop of cream and garnish with Triple Chocolate Crispies
Will you be trying any of these recipes on 27th September? Let us know in the comments and tag us in your photos on social media!
Tagged with: cake sale • charity • fundraising • recipes