Coffee meringue kisses

With its deep, robust flavour and unmistakable aroma, coffee creates an altogether different high when it stars in decadent desserts. 

Preparation Time

20 - 50 minutes

Cooking Time

20 minutes

Makes

20 kisses

Ingredients

• 1 1/2 tsp dried espresso coffee powder
• 1/2 cup (100g) caster sugar
• 2 eggwhites
• 1/4 tsp cream of tartar
• 50g dark chocolate, melted
• Double cream, to serve

 

Method

1. Preheat oven to 100°C. Line an oven tray with baking paper.
2. Sift the coffee through a fine sieve to form a powder. Combine coffee and sugar in a bowl. Use an electric mixer to whisk the eggwhites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, whisking well between each addition, until meringue is thick and glossy and sugar is completely dissolved. Add cream of tartar and whisk until just combined. Spoon into a piping bag fitted with a 1cm-fluted nozzle. Pipe 3cm-round meringues onto the lined tray. Bake for 30 minutes or until meringues are dry to the touch. Turn off oven and leave, with door ajar, to cool completely.
3. Use a small pallet knife to spread a little of the melted chocolate onto the base of each meringue. Place on a wire rack and set aside for 30 minutes or until set.
4. Spoon a little cream on the base of a meringue. Sandwich with another meringue. Continue with remaining meringues and cream. Serve immediately.

Warm apple coffee cakes

Cooking Time

25 minutes

Ingredients (serves 4)

• 2 granny smith or golden delicious apples, peeled
• 1/3 cup sultanas
• 1/3 cup brown sugar
• 1 cup self-raising flour, sifted
• 1/4 cup walnuts, chopped
• 2 tablespoons light olive oil spread
• 2 teaspoons instant coffee powder
• 1 tablespoon boiling water
• 2 eggs, lightly beaten
• 2 tablespoons reduced-fat milk
• 2 x 150g tubs vanilla creme fruche

 

Method

1. Preheat oven to 180°C. Lightly grease four 1-cup capacity ovenproof ramekins. Coarsely grate apples into a large bowl. Add sultanas, brown sugar, flour and walnuts. Stir until well combined.
2. Place spread in a microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 minute or until melted. Dissolve coffee in boiling water. Stir into spread. Add eggs and milk. Mix well. Add coffee mixture to apple mixture. Stir until well combined.
3. Spoon mixture into prepared ramekins until almost full. Bake for 22 to 25 minutes or until a skewer inserted into the centre comes out clean. Serve warm with fruche.

Notes

• To reheat cakes, turn onto a microwave-safe plate and cover with damp paper towel. Microwave on MEDIUM (50%) for 2 minutes or until just warm.
• You can also bake these cakes in a texas muffin pan. Turn out to serve.

Irish coffee

Preparation Time

10 minutes

Cooking Time

5 minutes

Ingredients (serves 2)

• 2 tbs good freshly ground coffee
• 1/4 cup whisky
• 2-4 tsp sugar
• thickened cream

 

Method

1. Place 2 tbs good freshly ground coffee in a coffee plunger and pour over 1 1/2 cups boiling water. Stir well. Set aside for 5 minutes. Plunge the coffee.
2. Pour 1/4 cup whisky into two serving glasses. Pour over the coffee and then stir in 2-4 tsp sugar, to taste.
3. Carefully pour thickened cream over the back of a spoon into the coffee. Serve the coffee immediately.

 

Notes

Try this: If you are not a whisky drinker, other great alcoholic additions are Kahlua, Baileys, rum or Tia Maria.

Coffee truffles

Makes

20-25

Ingredients

• 200g good-quality dark chocolate, chopped
• 1/3 cup thickened cream
• 2 teaspoons instant coffee powder
• 1/4 cup chocolate sprinkles

 

Method

1. Follow step 1 of Basic truffle recipe (see related recipe), replacing vanilla with coffee powder.
2. Follow steps 2 and 3 of Basic truffle recipe (see related recipe), replacing cocoa with sprinkles.