5 tasty coffee recipes for your Macmillan’s Biggest Coffee Morning cake sale!

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

Ingredients

75g Dark Fairtrade chocolate powder (70%) for dusting

Dark chocolate shavings

4 large organic free range eggs

750g mascarpone

100g caster sugar

350g savoiardi (lady fingers)

300ml of freshly brewed Smokin Bean coffee (cool)

150ml Kahlua coffee liquor

Method

1. 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!).
2. 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.
3. 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
4. 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.
5. 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.
6. Finally dust the top layer with the dark chocolate powder and chocolate shavings.

Sara’s Choca Mocha Cupcakes

Method

1. Preheat the oven to 180^oC and put 12 cupcake cases in your tin.
2. 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.
3. Add to the cupcake cases and bake for 10-12 mins.
4. 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.
5. 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

Original recipe from Olive Magazine

Ingredients

1 shot espresso

300g ready made custard

150g chopped dark chocolate

3 egg whites

1 tbsp light muscovado sugar

Cocoa powder

Method

1. 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.
2. 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.
3. Stir the beaten eggs into the chocolate mix and gently fold in until incorporated. Take care to keep in as much air as possible.
4. Divide your mix into ramekins and chill for 6 hours.
5. Serve with a light dusting of cocoa and a shot of espresso!

Jo’s Lotus Biscoff Cheesecake

Recipe adapted from: The Cosy Homebird

Ingredients

500g lotus biscoff biscuits

200g butter

400g cream cheese

300ml double cream

150g icing sugar

tsp vanilla extract

1 shot espresso (cooled)

Method

1. Crush 400g of the Lotus biscuits into a fine crumb. Melt the butter, add to the biscuits and mix until fully incorporated.
2. Line a tin with baking paper and press the biscuit mix into the bottom of the tin.
3. Add the cream, icing sugar, cooled espresso and vanilla extract to a mixing bowl and whisk until you have very stiff peaks.
4. Spoon cream mix onto the biscuit base and smooth out.
5. Crush the remaining Lotus biscuits and sprinkle on top of the cheesecake.
6. Chill in the fridge for 4 hours or overnight.

Robyn’s Tiramisu Mocha

Originally from Espresso Warehouse

Ingredients

Double espresso

DaVinci Amaretto syrup

Hot water

Chocolate Abyss 30% Fairtrade Cocoa

Flat milk

Whipped cream

Triple Chocolate Crispies

1 shot espresso (cooled)

Method

1. Brew a double espresso in a 12oz cup
2. Add 2 pumps of DaVinci Amaretto syrup and 1 x 25g scoop of Chocolate Abyss 30% Cocoa
3. Add a splash of hot milk to the cup and mix into a creamy paste
4. Top up with flat latte milk
5. Decorate with a dollop of cream and garnish with Triple Chocolate Crispies

Will you be trying any of these recipes on 27^th September? Let us know in the comments and tag us in your photos on social media!