International Coffee Day: Chefs Share Coffee-Based Desserts

International Coffee Day is a global event that is celebrated by all coffee lovers worldwide. Apart from being a popular beverage that people start their day with, coffee has found a place in people’s plates and cocktail glasses as well. From coffee-infused cocktails to desserts that can be made with an expresso shot or coffee powder, the beans have been loved in all forms. If you are a coffee lover, this is your sign to celebrate International Coffee Day with desserts. To help you with recipes that can be recreated at home, Slurrp interviewed chefs across the country. So, what are you waiting for, put your chef’s hat on and get baking the best coffee-based desserts.

Also Read: International Coffee Day: Mixologists Share Coffee Cocktail Recipes To Try At Home

Cold Coffee Tres Leches By Chef Agnibh Mudi, one8 Commune Bangalore

Ingredients:

• 9 eggs
• 450 grams sugar
• 515 grams flour
• 2500 grams milk
• 24 grams baking powder
• 30 ml vanilla essence

For Coffee Milk Sauce:

• 750 grams cream 
• 750 grams milk
• 400 grams condensed milk
• 25 grams coffee powder

Instructions:

Prepare the Sponge Cake:

1. Preheat the oven to 180°C.
2. In a large mixing bowl, whisk the eggs and sugar together until the mixture becomes light and fluffy.
3. In a separate bowl, sift the flour and baking powder together.
4. Gradually add the dry ingredients to the egg mixture, alternating with the milk. Mix gently until smooth.
5. Stir in the vanilla essence.
6. Pour the batter into a greased and lined cake tin.
7. Bake for 30-35 minutes or until a toothpick inserted into the centre comes out clean.
8. Once baked, remove from the oven and allow the sponge to cool completely.

Prepare the Coffee Milk Sauce:

1. In a saucepan, combine the cream, milk, and condensed milk.
2. Stir in the coffee powder and bring the mixture to a gentle simmer over low heat, stirring occasionally.
3. Once the sauce thickens slightly, remove it from heat and let it cool.

Assemble the Tres Leches Cake:

1. Once the sponge is cooled, poke small holes all over the cake using a fork or toothpick.
2. Pour the prepared coffee milk sauce evenly over the sponge cake, allowing it to soak in thoroughly.
3. Cover the cake and refrigerate for at least 6 hours, preferably overnight, to allow the flavours to develop.
4. Cut the soaked sponge cake into portions and serve each slice topped with freshly whipped cream and an extra drizzle of the coffee milk sauce.
5. Add some fresh orange zest as a garnish for a little kick! 
6. Enjoy the rich, indulgent flavours of this Mexican-inspired Tres Leches Sponge Cake with a delightful coffee twist!

Coffee Opera Pastry By Chef Sachin Rathor, Executive Pastry Chef, JW Marriott Aerocity New Delhi

Ingredients for almond sponge:

• 55 grams almond powder
• 55 grams icing sugar
• 80 grams whole eggs
• 48 grams egg white
• 12 grams caster sugar
• 18 grams refined flour
• 18 grams unsalted butter

Ingredients for buttercream:

• 75 grams egg white
• 50 grams caster sugar
• 100 grams sugar
• 35 ml water
• 5 grams liquid glucose
• 250 grams unsalted butter

Ingredients for Ganache:

• 50 grams fresh cream
• 75 grams dark chocolate

Ingredients for coffee decoction:

• 20 ml water
• 20 grams sugar
• 15 grams coffee powder

Instructions:

Prepare the Joconde (Almond Sponge Cake):

1. Preheat the oven to 220°C and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the eggs, almond flour, and powdered sugar until light and airy.
3. Gently fold in the all-purpose flour.
4. In a separate bowl, beat the egg whites with the granulated sugar until stiff peaks form.
5. Gradually fold the whipped egg whites into the almond mixture, followed by the melted butter.
6. Spread the batter evenly onto the prepared baking sheet and bake for 5-8 minutes until lightly golden.
7. Once baked, cut the sponge into three equal rectangles and set aside to cool.

Prepare the Coffee Syrup:

1. In a small saucepan, combine water and sugar. Heat until the sugar is fully dissolved.
2. Stir in the espresso powder and let the mixture cool.

Prepare the Coffee Buttercream:

1. Heat sugar and water in a saucepan until it reaches 118°C.
2. In a bowl, whisk the egg yolks until pale and thick.
3. Slowly drizzle the hot sugar syrup into the egg yolks while continuously whisking.
4. Keep whisking until the mixture cools to room temperature.
5. Beat in the softened butter, followed by the espresso powder.

Prepare the Chocolate Ganache:

1. Heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the chopped chocolate.
2. Allow the mixture to sit for a minute, then stir until smooth.
3. Let the ganache cool to a spreadable consistency.

Assemble the Opera Cake:

1. Place the first layer of joconde on a tray and generously brush it with the coffee syrup.
2. Spread half of the coffee buttercream evenly over the top.
3. Add the second layer of joconde, brush with syrup, and then spread the chocolate ganache.
4. Place the final joconde layer on top, brush with syrup, and spread the remaining buttercream over the top.
5. Chill the cake in the fridge for at least 1 hour.

Prepare the Chocolate Glaze:

1. Melt the chocolate and butter together, stirring until completely smooth.
2. Pour the glaze over the chilled cake, spreading it evenly across the surface.
3. Allow the glaze to fully set in the fridge.
4. Once set, trim the edges of the cake for a clean, neat look.
5. Decorate as desired before serving.
6. Enjoy your beautifully layered and indulgent Opera Cake!

Tiramisu Macaroon By Chef Rajesh Paramashivan, Head Pastry Chef, Novotel Mumbai Juhu Beach

Ingredients for Tiramisu:

• 400 grams Mascarpone cheese
• 90 grams egg yolk 
• 80 grams sugar
• 20 ml water
• 20 ml expresso shot

Ingredients for macaroon:

• 200 grams almond flour
• 100 grams icing sugar
• 100 grams egg white
• 100 grams icing sugar
• 20 grams coffee powder

Instructions for Tiramisu:

1. In a pan boil sugar and water till soft boil stage.
2. Add the sugar mix to the yolk mixture at a slow speed.
3. Add the expresso shot.
4. Lastly, add the mascarpone cheese to it.

Instructions for macaroon:

1. Shift almond flour, icing sugar, and coffee powder.
2. In a bowl whip egg white and sugar till soft peak.
3. Fold the dry mixture in whipped egg white.
4. On a silpat pipe the macaroon batter.
5. Bake at 150°C for 20 mins.