Training: Dessert Recipes

Coffee Cake (serves 4)

Ingredients:

150g flour
150g sugar
100g butter
3 eggs
1 tablespoon baking powder
2 X 30ml espresso coffee

Method: Beat the eggs, sugar and butter together, then gradually stir in the flour and baking powder making a smooth paste. Add the espresso coffee very slowly, Turn the mixture out into a greased cake tin and bake in a pre-heated moderate oven. Check the cake regularly by inserting a skewer into the centre of the cake; when it comes out clean, the cake is done. Allow the cake to cool on a baking tray.

Cut the cake horizontally into two halves and fill with a pre-prepared filling, made with 75g of butter, 2 tablespoons of sugar and 2 tablespoons of espresso coffee.

No-bake coffee cake (serves eight)

Ingredients:

1100g mascarpone
150g butter
100g icing sugar
100g whipped cream
20 square dry biscuits
2 egg yolks
8 X 30ml espresso coffees
1 small glass of brandy

Method: Mix the softened butter with the mascarpone and sprinkle with the icing sugar. Beat the egg yolks with a little sugar and add this to the mixture. Slowly mix in 1 cup of cold espresso coffee and the brandy. Separately soak the biscuits in the remainder of the espresso coffee. Place 5 of the soaked biscuits on a tray or tin lined with foil and cover with some of the mixture; repeat this process until the ingredients are used up. Place in the fridge for at least 4 hours until it has set. Garnish with whipped cream and a few coffee beans.

Mocha Dessert (serves four)

Ingredients:

120g butter
50g flour
100g sugar
4 X 30ml espresso coffees
3 eggs
Whipped cream

Method: Mix the butter and flour in a bowl and then add the coffee. Heat this mixture for two minutes by placing the bowl over a saucepan of boiling water and stirring. Separately heat the egg yolks and sugar (using the same method), then stir these into the mixture. Beat the egg whites until they are stiff and add them to the mixture. Pour the mixture into a donut shaped baking tin and bake for 30 minutes on a moderate heat. Garnish with whipped cream.

Coffee trifle (serves six):

Ingredients:

100g Savoy biscuits
200g dry biscuits
200g butter
200g icing sugar
100g plain chocolate
2 eggs
2 X 30ml espresso coffees
½ small glass of brandy

Method: Beat the egg whites until they are stiff and then fold in the sugar and softened butter to form a creamy mixture. Separately soak all of the biscuits in the coffee mixed with the brandy. Crumble the chocolate into small pieces. Create layers of the soaked biscuits and chocolate, with the creamy mixture in between. Chill and garnish with whipped cream.