Tag Archives: Coffee Week

Sweet Treats

29 Oct


Coffee, liquor and dessert what could more could a person want in life? How about a combination of all three sitting together on a sugar dusted plate? Alas my Boozey Raspberry Tiramisu. Enjoy!

What you will need:
2 packets of sponge finger biscuits (400 grams)
1/2 cup espresso coffee, freshly brewed
1/4 cup Kahlua liqueur
1/4 cup Chambord  Black Raspberry Liqueur
500 grams mascarpone cheese
1 cup cream
1 cup icing sugar
Dutch cocoa and raspberries to serve

What to do:
Press the sponge fingers into the base of a rectangular dish. Whisk together the coffee, Chambord and Kahlua and pour it over the sponge fingers. Allow the liquid to be absorbed, softening the biscuits. Beat together the mascarpone, cream and icing sugar until light and fluffy. Once your sponge fingers have softened top with the mascarpone mixture smoothing down the top using the back of a spoon. Dust with the coca and garnish with a few raspberries. Too easy and such a tasty result.
Makes 8 serves. 

Sweet Treats

24 Oct


What you will need:
1 1/2 cups of flour
1 cup caster sugar
4 tablespoons of butter
1 tablespoon vanilla
2 tablespoons of chicory
12 large chocolate buttons or Hershey Kisses

What to do:
Preheat your oven to Moderate and grease and line your cookie tray. In a large bowl beat together your sugar, vanilla and butter until the sugar has dissolved and the mixture has whitened. Whisk in the chicory and gradually sift in your flour. Knead your mixture until a soft dough has formed. At this stage depending on the temperature of your butter you may need to add some more flour or a few tablespoons of milk to get the right consistency. Roll tthe dough into tablespoon sized balls. Aligned each ball of dough on your tray, slightly flatten then press in your chocolate button in the centre. Dust with a little caster sugar and bake for 15-20 minutes or until the cookies start to slightly darken. Makes about 12 large cookies.

Sweet Treats

23 Oct


 What you will need:
2 1/2 cups of self raising flour
1 cup caster sugar
4 tablespoons of butter
2 tablespoons of instant coffee
2 eggs
1 1/4 cups of coffee milk
200 grams melted dark chocolate
2 tablespoons dutch cocoa
250 grams cream cheese
1 cup icing sugar
1 tablespoon instant coffee
What to do:
Preheat your oven to Moderate and grease of line a cupcake pan. In a large bowl beat together your butter and sugar along with your instant coffee powder and sifted cocoa powder. Once the sugar has dissolved, add the eggs and continue to beat. Gradually sift in your flour and coffee milk. Once you have a nice smooth batter fold in your melted chocolate and spoon the mixture into your prepared tray. Bake for around 20 minutes of until a skewer comes out clean. Allow your cupcakes to cool while making your frosting. To make the frosting simply beat your cream cheese until smooth then gradually sift in your icing sugar and coffee powder. Pipe the frosting onto your cooled cupcakes and dust with some cocoa powder or sea salt. Makes around 12 cupcakes.


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