69 espresso recipes

Coffee cake that has coffee in the cake and in the glaze! Of course you can always enjoy a slice with a cup of coffee. Perfect as a morning or afternoon pick me up.

Authentic Italian tiramisu with zabaglione, mascarpone, and espresso. Marsala-based custard layered with rum-soaked sponge cake in wine glasses. Serves 8, chill 3 hours.

Italian tiramisù cake with three layers of sponge brushed in espresso and rum, layered with mascarpone cream, and dusted with cocoa. Make-ahead Italian dessert.

Master Chefs chocolate mousse made with Italian meringue, whipped cream, melted semi-sweet chocolate, cocoa, and espresso. Light, airy, and intensely chocolatey.

Godiva white chocolate cheesecake with mascarpone, cream cheese, espresso, and chocolate liqueur baked in a water bath. A crustless, silky-smooth cheesecake garnished with fresh raspberries.

A light and fluffy cappuccino mousse filling in a chocolate pie crust.

Mocha meringue kisses with espresso, cocoa powder, and a splash of creme de cacao. Crisp on the outside, soft in the center, and naturally fat-free.

A holiday tiramisu with espresso-soaked ladyfingers layered in a silky mascarpone custard made with sweet wine and egg yolks, dusted with cocoa. Make it the night before for effortless entertaining.

Tiramisu ("pick me up") is a modern version of a dessert first created in Siena, where it was called zuppa del Duca (the Duke's soup!). From there it migrated to Florence, where it became very popular in the nine- teenth century among the many English people who came to live in the city at that time. And so it was called zuppa inglese--English soup. Only recently, the same dessert with some variation--chiefly the substitution of rich mascarpone cheese for the original custard--has come to be called tiramisu.

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Flourless-style chocolate decadence cake with bittersweet and unsweetened chocolate, espresso, and whipped egg whites. Dense, fudgy, and dusted with powdered sugar through a stencil.

Traditional Austrian Ischli cookies with ground almonds, sandwiched with raspberry jam and topped with mocha chocolate icing. A classic European holiday cookie worth the overnight chill.

Classic Italian tiramisu with mascarpone, marsala wine, espresso-soaked ladyfingers, and grated bittersweet chocolate. A cooked egg custard base makes this version rich and silky.

Fudgy mini chocolate brownie bites with espresso, Kahlua, and a pecan half pressed into each one. Baked in mini muffin tins for rich, two-bite indulgence. Freezer-friendly for up to a month.

Chilled espresso custard cream with Grand Marnier and grated semi-sweet chocolate. A silky cappuccino dessert made from heavy cream, egg yolks, and instant espresso.

Got his recipe in an email. From the Harvest restaurant, Cambridge, MA