Dream desserts for coffee lovers

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We love our coffee, and with these delectable dessert recipes from Jacobs and Douwe Egberts – there is something for everyone to enjoy.

 

Coffee Swirl Cheesecake

Minutes: 150

Serves: 12

Difficulty: Medium

INGREDIENTS

  • 200g chocolate biscuits
  • 80g butter, melted and cooled, plus extra for the pan
  • 1 Tbsp Douwe Egberts Ristretto style instant coffee
  • 2 tsp boiling water
  • 500g cream cheese, room temperature
  • 500g smooth ricotta
  • 4 eggs, room temperature
  • ½ cup caster sugar
  • 1 tsp vanilla
  • Pinch salt
  • 2 Tbsp plain flour

 

METHOD

  1. Preheat oven to 160°C. Combine Douwe Egberts Ristretto Style instant coffee and hot water in a small bowl, stir and set aside. Lightly butter sides and base of a 23 cm springform (removable base) tin.
  2. Using a food processor, pulse biscuits to a fine texture. Add butter and pulse again until combined. Press biscuit mixture across base and 4cm up the side of the prepared tin. Place tin in refrigerator to chill, while you prepare the filling.
  3. Rinse processor bowl. Add cream cheese to processor and pulse until smooth. Add ricotta and blend until well combined, scraping down the sides occasionally. Add eggs, sugar and vanilla and blend to incorporate. Add flour and pulse until just mixed through.
  4. Scoop ¼ cup of the cheesecake filling into the bowl with the Douwe Egberts Ristretto Style instant coffee and stir to combine. Tip half the remaining filling onto the chilled crust and smooth the surface. Dollop half of the coffee filling over these cheesecake filing in the pan and use the end of a chopstick to gently swirl. Repeat with the rest of the cheesecake filling, followed by the rest of the coffee filling.
  5. Place the cheesecake tin on a rimmed baking sheet. Bake 40 – 45 minutes, until the edge of the cheesecake is puffed, and the centre is still wobbly. Turn the heat off and leave pan in oven, with the door cracked open, for a further 1 hour until the cake is fully set. Remove the cake from oven and release side of pan. Cool completely before cutting, or refrigerate, uncovered, overnight.

 

Note: No food processor? Cheesecake filling can be made using an electric hand mixer. Biscuits can be placed in a large plastic bag and crushed with a rolling pin.

 

Espresso Jartini

Minutes: 10

Serves: 2

Difficulty: Easy

INGREDIENTS

  • 120 ml vodka
  • 120 ml coffee liqueur
  • 160 ml cold Douwe Egberts Espresso instant coffee
  • 30 ml sugar syrup (one part sugar, one-part hot water to make)
  • Lemon twists, to garnish

 

METHOD

  1. Add all of the ingredients to an empty 200g Douwe Egberts jar, fill with crushed ice and put the lid back on.
  2. Shake well for at least 10 seconds to maximise froth.
  3. Strain into a cocktail glass and garnish with a lemon twist.

 

Fruit and Coffee Tiramisu

Minutes: 40

Serves: 4

Difficulty: Easy

INGREDIENTS

  • 200g Douwe Egberts empty instant coffee jar
  • 2 parts thickened cream
  • 1 part mascarpone cheese
  • 9 sponge fingers (broken into smaller chunks)
  • 2 tsp Douwe Egberts Pure Gold instant coffee
  • 1/2 cup Baileys Irish Cream
  • 1 punnet strawberries (sliced)
  • 1 punnet blueberries
  • Dark chocolate
  • Icing sugar

 

METHOD

Clean Douwe Egberts jar with warm soapy water. Let dry or wipe down with paper towel.

  1. Make a half cup of Douwe Egberts Pure Gold instant coffee in a bowl and cool to room temperature. Add a half cup of Baileys Irish Cream and stir.
  2. In a separate bowl whip together 2 parts cream to 1 part mascarpone cheese until thickened.

Building the Tiramisu:

  1. Place a large spoonful of the cream mix in a clean Douwe Egberts jar and spread to form the first layer.
  2. Dip a sponge finger piece into the coffee mix for a few seconds only. The sponge finger should be coated in the coffee mix but not completely saturated or it will disintegrate. Place it on the cream layer and gently press in. Repeat to create a full layer of the sponge fingers.
  3. Make a cream layer on the sponge finger layer.
  4. Layer sliced strawberries over cream.
  5. Repeat steps 1 to 3 and layer with blueberries.
  6. Repeat steps 1 to 3 until the top of the jar is reached.
  7. Finish with a layer of grated dark chocolate.
  8. Top with strawberries, blueberries, dark chocolate block, a sprig of mint and a dusting of icing sugar.

 

Whipped Coffee Cocktail

Recipe by Thando Manyoni @Expressoshow

Minutes: 20 minutes + 2-3 hours freezing time

Serves: 2

Difficulty: Easy

INGREDIENTS

For the ice cubes:

  • 4 Tbsp Jacobs Kronung Freeze Dried Instant Coffee
  • 4 tsp sugar

For the Amarula milk:

  • 1 ½ cup milk
  • ½ tsp vanilla essence
  • 60ml Amarula

For the whipped coffee:

  • 2 Tbsp hot water
  • 2 Tbsp Jacobs Kronung Freeze Dried Instant Coffee
  • 2 Tbsp honey

 

METHOD

  1. For the coffee ice cubes, combine the coffee and sugar in a jug and add 2 cups of water. Stir to dissolve.
  2. Pour the coffee into an ice cube tray. Place the tray in the freezer for 2+ hours or until frozen.
  3. Combine the milk, vanilla essence and Amarula in a jug.
  4. In a bowl, combine the hot water, coffee and honey. Whisk with an electric beater or whisk until frothy.
  5. Once the coffee cubes have frozen, place a generous amount of ice cubes in two mugs, top with the Amarula milk and spoon over the whipped coffee.
  6. Stir gently and enjoy!

 

Coffee and Hazelnut Cookies

Recipe by Thando Manyoni @Expressoshow

Minutes: 1 hour

Makes: 24-28 cookies

Difficulty: Easy

INGREDIENTS

  • 1 cup butter
  • 1 cup brown sugar
  • 1/3 cup white sugar
  • 2 eggs
  • 2 tsp vanilla essence
  • 2 ¼ cup flour
  • 1 tsp baking soda
  • 1 tsp sea salt
  • ¼ cup Jacobs Gold Freeze Dried Instant Coffee
  • ½ cup melted milk chocolate
  • ½ cup hazelnuts, roughly chopped
  • Flaked salt

 

METHOD

  1. Preheat the oven to 180°C and line 2 baking trays with parchment paper.
  2. In a medium bowl, sift together the flour, baking soda and salt. Add the instant Jacobs coffee, mix and set aside.
  3. In a large bowl, cream together the butter and sugars using an electric whisk until light and fluffy, about 2 minutes.
  4. Whisk in 1 egg at a time and then the vanilla essence until incorporated.
  5. Stir the flour mixture into the sugar mixture until thoroughly combined.
  6. Cover the bowl with plastic wrap and chill dough for 30 minutes.
  7. Scoop 2 tablespoons of dough into your hands and roll into a bowl.
  8. Place the dough ball onto the baking tray, leaving space between each for spreading during baking.
  9. Bake in the oven for 10-12 minutes, until the edges start to brown. Remove from the oven and allow to cool on the baking tray, do not overbake.
  10. Dip the cooled cookies halfway in the melted chocolate, sprinkle over the hazelnuts and flaked salt on the melted chocolate.

 

Notes:If your cookies aren’t perfectly round, use a cookie cutter or glass to reshape them by swirling them in the cutter as soon as they come out the oven. Do not overbake. The cookies may not look done in the middle, but they will continue to cook as they are cooling.

 

Coffee Chocolate Pudding

Recipe by Thando Manyoni @Expressoshow

Minutes: 45 minutes

Serves: 10-16

Difficulty: Medium

INGREDIENTS

Pudding:

  • 4 large eggs
  • 3 Tbsp butter
  • 1 ¼ cup sugar
  • 1 ½ cup milk
  • 1 1/3 cup flour
  • 2/3 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 Tbsp Jacobs Kronung Freeze Dried Instant
  • 1 cup milk chocolate drops

Mocha sauce:

  • 2 cups evaporated milk
  • ½ cup brown sugar
  • 2 Jacobs Mocha Sachets
  • 160g butter
  • 1 Tbsp vanilla essence

To serve:

  • Ice cream or whipped cream

 

METHOD

  1. Preheat the oven to 180°C and prepare a baking dish.
  2. In a large bowl beat the eggs, sugar and butter until light and fluffy. In a separate bowl sift together the flour, baking soda and salt. Add the Jacobs Kronung coffee granules. Gradually fold in the flour mixture into the egg mixture and add the chocolate drops. Pour the mixture into the greased dish and bake for 25-30 minutes until the skewer tests clean.
  3. To make the sauce, heat the milk, sugar, add the contents of the Jacobs Mocha Sachets, butter and vanilla essence over medium heat until the sugar has dissolved and remove from the heat.
  4. Poke holes in the cake and then pour over the mocha sauce. Serve immediately with ice cream or whipped cream.

 

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