Mix all the ingredients together. You can make extra to leave in your spice cabinet. Be sure to store the espresso rub in an air tight container to make it last.
This recipe is not only easy to make but it doesn't contain eggs which makes it great to have on hand during the holidays. This is something everyone can enjoy even those with egg allergies.
Ingredients:250 g of a hard dry cookie (Social Tea cookies work well)
Start of roughly crumbling the cookies. In a double boiler melt the chocolate. When completely melted add the butter, espresso, sugar and cocoa. Mix well. Add the crumbled cookies a bit at a time. You will end up with a dough consistency.
Pour onto a piece of parchment paper and shape into a log. Wrap the log into the parchment and twist the ends tight to make it round like a salami. Put the chocolate salami into the fridge for two hours until it is well solidified.
When you take it out of the fridge, coat the entire salami with white powdered sugar. Slice and serve.
A cup of espresso pairs well with this dessert. You can make this salami look real authentic by fastening cooking twine on the outside or put in in a salami net. You're friends will love it.
Everyone should have a couple of go to desserts in their recipe repertoire with Tiramisu definitely being one of those go to recipes. It is easy to make and it is enjoyed by everyone.
Tiramisu is one of those desserts that you never get tired of no matter how often you have had it. The fact that it can be made ahead and stored in the fridge until you need it, makes it an even more appealing recipe.
Tiramisù is a delicate medley of rich espresso, creamy mascarpone, and airy ladyfingers, all dusted to perfection in cocoa powder. One taste reminds us why the name translates to “pick-me-up.” Legend has it that the iconic dolce was invented in Treviso, a small and romantic city near Venezia. Today, tiramisù is beloved across the world.
2 cups mascarpone cheese
5 farm-fresh whole eggs
5 tablespoons sugar
2 cups heavy cream, whipped into stiff peaks
4 espresso shots of hot espresso hopefully you have a superautomaticand can make these shots quickly.
1 (8.8-ounce or 250 g) package Ladyfinger Savioardi cookies
A sprinkling of cocoa powder
Separate the egg yolks from the whites into two different bowls.
Stir the yolks with the sugar and mascarpone until the mixture is pale and sugar dissolved. Separately, whip the egg whites until stiff peaks form. Using a wooden spoon, gently fold the egg whites into the mascarpone mixture, and then gently fold in the whipped heavy cream.
Pour the coffee into a wide bowl, and quickly dunk each cookie into it. Arrange about half of the cookies so that they completely cover the base of a shallow (1½-inch deep) rectangular (11 by 7-inch) dish. Cover the cookies with half of the mascarpone mixture.
Arrange another layer of soaked cookies, and top with remaining mascarpone mixture. Sprinkle with cocoa powder on top.
Cover the dish with plastic wrap, and refrigerate for 4 hours before serving the sweet Italian pick-me-up.
This is the ultimate cake for coffee lovers. It's name depicts the essence of what it is. A "coffee cake" because it pairs beautifully with a cup of coffee but also because it is also made with coffee. It is the cake that can be enjoyed anytime of day, including breakfast because it is so good. What makes it delicious is the use of espresso both in the batter as well as the frosting.
Ingredients:200 grams of flour
For the Frosting120 g of powdered sugar
Crack the eggs into a bowl, add sugar and butter and beat using an electric mixer. You need to achieve a light an airy mixture. Add the baking powder to the flour and mix well. Continuing to use the mixer add the flour mixture and the coffee. What you need to achieve is a mixture that is well blended, soft and airy.
Place the mixture in a pan approximately 20cm X 20 cm or 8 inch square and place in oven that has been preheated to 160℃ or 320℉ for approximately 30-40 minutes. Use a toothpick to ensure it is cooked throughout.
Take the cake out of the pan and let it cool. In the meantime, prepare the frosting by combining the powdered sugar with the espresso and beating it until smooth. Add the espresso a bit at a time. The frosting should be easy to pour onto the cake.
Decorate with good quality coffee beans. The beans can be eaten too.
Do you ever find yourself craving something sweet but can't decide if you want something with cream, chocolate or coffee. Well we have the perfect recipe that blends this winning trifecta.
This is the ultimate treat that hits the spot. After all we all know that coffee and chocolate is a union made in heaven. I haven't found one person that doesn't like Nutella.
The recipe is quick, simple and easy to make.
Ingredients:250 ml whipping cream
Mix the cream cheese with the sugar until well blended, smooth and creamy. You can use a spoon or mixer to do the job.
Get the two cups of espresso and blend in one tablespoon of the nutella until well blended.
Add the coffee to the cheese mixture and blend well. Use a light hand to keep the mixture airy and light.
In a separate bowl whip the whipping cream until stiff with soft peaks.
Fold the whipped cream to the cheese mixture.
Add a second tablespoon of nutella. Do not blend in completely. Try to achieve a variegated look.
Place the cream in the fridge for 20 minutes.
Put the cream into glasses for serving. Use the remaining nutella to top off each glass before serving.
The essence of each of these recipes is good quality espresso. A good espresso starts with high quality coffee beans that produce a rich, flavourful coffee. You can make espresso in a variety of ways: using a stove top moka, using an espresso machines with pods like Nespresso or using manual or fully automatic espresso machines.
If you want to make an espresso easily with the push of a button, then we suggest you consider using a fully automatic espresso machine. This type of espresso maker allows you to make espresso with the push of a button. A fully automatic espresso maker is a piece of equipment that will provide years of great tasting coffee and convenience for many years.
If you have any questions about the recipes, espresso or the equipment needed, please feel free to reach out to us. We'd be happy to help.