176 espresso recipes

A cherry twist on classic tiramisu with espresso-soaked ladyfingers layered with whipped cream, chopped semi-sweet chocolate, and fresh Bing cherries. No baking required.

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.

Ischler cookies are an Austrian classic from Bad Ischl: ground-almond shortbread rounds sandwiched with raspberry jam and crowned with espresso-spiked chocolate icing. Spa-town pastry royalty.

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.

Buche de Noel (Christmas log cake): a classic French yule log with sponge cake, coffee buttercream, meringue mushrooms, and a dusting of powdered sugar snow. A showstopping holiday centerpiece.

Intensely rich chocolate espresso cake baked in a water bath, spiked with Grand Marnier and orange zest. Dense flourless dessert.

Classic Italian tiramisu with mascarpone, espresso, cognac, amaretto, and dual layers of Savoiardi ladyfingers and amaretti biscuits. No-bake dessert showstopper.

Mocha pecan balls rolled in powdered sugar, made with espresso, cocoa powder, butter, and chopped pecans. A coffee-chocolate twist on classic snowball cookies.

Rich chocolate walnut cookies with melted semi-sweet chocolate, espresso, and chocolate chips. Shiny, crackle-topped, and fudgy inside like a brownie in cookie form.

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

U.S. Mints are intensely fudgy mint chocolate brownies spiked with espresso and creme de menthe, then topped with a smooth mint chocolate glaze. Make-ahead chocolate-mint squares for entertaining.

Mocha toffee crescents are buttery espresso-laced shortbread cookies studded with toffee chips, shaped into crescents and dipped in dark chocolate. Cookie tin showstoppers.

Cocoa-espresso cake loaded with toasted ground hazelnuts and glazed with warm seedless raspberry jam. Topped with fresh raspberries and chopped hazelnuts for an elegant, butter-free finish.

Microwave chocolate mocha cake baked in a ring mold in under 20 minutes. Espresso deepens the cocoa flavor in this quick, from-scratch one-bowl dessert.

Super moist and chocolaty sponge cake with a hint of coffee flavor.