5 Coffee Desserts to Perk You Up

10 March 2021

Coffee in desserts is a subtle yet satisfying culinary art, bringing richness without being too overwhelming. Its aromatic, slightly bitter edge elevates the flavours from a one-dimensional sweetness to a refined sophistication.

If you enjoy your desserts with a caffeine kick, this collection of recipes from De’Longhi will be the perfect pick-me-up. Let’s dig in!

Chocolate Coffee Mousse

3 bowls of chocolate coffee mousse
Whip up this chocolate coffee mousse for a light and fluffy, yet creamy and thick dessert. Photo from De’Longhi.

Most of us are familiar with the classic chocolate mousse. But this coffee-spiked recipe takes the flavours up a notch.

Serve this dessert in a beautiful bowl and the combination of chocolate and coffee will make your mousse a perfect delight for your guests.

What you need:

  • 130g dark chocolate (70%)
  • 2 medium eggs
  • 1 tablespoon of brown sugar
  • 4 tablespoons of cold brewed coffee
  • 200g whipping cream
  • 4 tablespoons of caramelised hazelnuts

Instructions (serves 4):

  1. Break the chocolate and place into a heatproof bowl.
  2. Sit the bowl over a pan of barely simmering water and allow the chocolate to melt, stirring occasionally. Set aside.
  3. Separate the eggs.
  4. Using Kenwood’s HandMix Lite, whip the egg yolks, sugar and coffee until foamy for at least 5 minutes.
  5. In a separate bowl, whip the egg whites and whipped cream to stiff peaks. Set aside approximately 4 tablespoons of whipped cream.
  6. Mix the melted chocolate into the egg yolk cream.
  7. Then, carefully fold in the whipped egg white and cream.
  8. Spoon the mousse into small serving moulds and place in the fridge for at least 3 to 4 hours.
  9. Decorate with the whipped cream and hazelnuts for serving.

Espresso Walnut Brownie with Cherries

Stacks of espresso walnut brownies
A rich, chocolaty homemade brownie that brings a multitude of flavours. Photo from De’Longhi.

This brownie recipe isn’t your typical chocolate brownie go-to.

Imagine a splash of coffee, chunky bits of walnuts, the tartness of cherries, combined with a decadent fudgy centre – this brownie recipe is said to be as good as brownies get.

Pro tip: Use freshly ground coffee for added aroma and flavour. Here’s why you should only use freshly ground coffee for your morning brew as well.

What you need:

  • 200g unsalted butter
  • 200g dark chocolate (70%)
  • 250g light brown sugar
  • 50g peeled walnuts
  • 80g cocoa powder
  • 65g plain flour
  • 1 teaspoon of baking powder
  • 4 large free-range eggs
  • Zest of 1 orange
  • 150g fresh cherries, pitted and halved
  • 10-15 coffee beans

Instructions (makes 10 squares):

  1. Preheat the oven to 190°C.
  2. Prepare an 18cm square or round baking deep tin by lining with non-stick baking paper.
  3. Using a coffee grinder, grind the coffee beans to a fine powder.
  4. Using low heat, melt the chocolate and butter together in a saucepan.
  5. Using Kenwood’s Quad Blade Chopper, roughly chop the walnuts.
  6. Mix the eggs and sugar using Kenwood’s HandMix Lite.
  7. Slowly add the coffee, cocoa powder, flour, baking powder and orange zest.
  8. Transfer the mixture to the melted chocolate and butter in the saucepan. Gently fold in the walnuts and the cherries.
  9. Transfer mixture to the prepared tin, and bake for 25 minutes.
  10. Leave to cool in the tin, before cutting into 10 bite-sized squares.

Serving tip: Serve the brownies warm, with a scoop of vanilla ice cream.

Coffee & Hazelnut Eclairs

coffee and hazelnut eclairs placed on a plate
Coffee and hazelnuts are the perfect combination for desserts. Photo from De’Longhi.

Have you always been buying your éclairs from the bakery? If your answer is ‘yes’, it’s time to get into the kitchen and bake your homemade éclair! In fact, once you’ve tried a freshly baked homemade éclair, you will never look back.

Whether it’s for breakfast, tea break, or an after-dinner treat, these coffee and hazelnut éclairs will make for a finger-licking delight. Disclaimer: these éclairs are highly-addictive!

What you need:

  • 110g plain flour
  • 90g butter
  • 225ml water
  • A pinch of salt
  • 3 eggs
  • 225g icing sugar, sifted
  • 2 tablespoons of black coffee
  • 400ml double cream
  • 2 tablespoons of Nutella

Instructions (makes 20 éclairs):

  1. Preheat the oven to 200℃.
  2. To make the choux pastry, put the water, butter and a pinch of salt into a medium pan and gently heat until the butter melts.
  3. Turn up the heat and bring mixture to a boil. Once it is boiling, pour in the flour in one go.
  4. Over the heat, beat quickly to combine well until the mixture turns smooth and glossy, and starts to move away from the edge of the pan.
  5. Tip the mix into a bowl and allow it to cool slightly.
  6. Using Kenwood’s Chefette hand mixer, lightly beat the eggs in the beaker with speed 1.
  7. Carefully fold the eggs into the creamy mixture.
  8. Line a couple of baking sheets with baking parchment, put a medium nozzle into a piping bag and spoon in the pastry mix.
  9. Pipe 7cm lengths of pastry, leaving ample space for expansion.
  10. Bake in the oven for 20-25 minutes or until crisp and pale brown.
  11. Take the éclairs out of the oven and make a small hole in the underside of each one to allow the steam to escape.
  12. Return the éclairs to the oven to dry out for 2-3 minutes. Put them on a wire rack and leave to cool completely.
  13. Make the icing by combining the sugar with the coffee.
  14. Using Kenwood’s Chefette hand mixer, whip the cream, then add the Nutella.
  15. Put the cream into a piping bag fitted with a medium nozzle. Pipe the cream into the éclair through the hole in the underside (or carefully split the éclairs in half lengthways and spread the cream inside).
  16. Dip each éclair in the icing so that the top is neatly iced, or spread it on with a butter knife.
  17. Leave the icing to set, then enjoy!

No-Bake Tiramisu

tiramisu in a glass
Put a spin to the classic tiramisu recipe – this no-bake tiramisu is not only easy to make, but addictive. Photo from De’Longhi.

Don’t have an oven at home but craving for a dessert? No biggie. That is just one of the best things about this unbelievably easy, no-bake tiramisu recipe.

This recipe does not use raw eggs, but is replaced by freshly whipped cream. This gives the tiramisu added texture and freshness. If you are looking for a quick, no-bake dessert that impresses your taste buds, you don’t have to look any further.

What you need:

  • 120ml cold brewed coffee
  • 45g sugar
  • 15ml amaretto syrup
  • 12 round shortbread biscuits
  • 115g mascarpone
  • 250g whipped cream
  • Cocoa powder to dust

Instructions (serves 4):

  1. Pour 40ml coffee, the mascarpone, and 30g sugar in a bowl.
  2. Combine the mixture for the coffee-mascarpone cream.
  3. Carefully fold the whipped cream into the mixture.
  4. In a separate bowl, mix the remaining coffee, sugar, and amaretto syrup.
  5. Dip each biscuit into the coffee-liqueur mixture.
  6. Starting with a biscuit, layer the biscuits and mascarpone in 4 transparent glasses.
  7. Drizzle the remaining coffee-liqueur mixture over the layers, and dust the top layer with cocoa powder.

Pro tip: Learn how to make your own cold brew at home for an added coffee-flavour boost.

Always wanted to experiment with adding booze to your coffee? Here’s six coffee cocktails to try out at home.

Walnut and Coffee Cake

a walnut coffee cake
Whether it’s for breakfast, tea break, or an after-dinner treat, this walnut and coffee cake is a perfect dessert, any time of the day. Photo from De’Longhi.

Do you have a family gathering coming up soon? This walnut and coffee cake is the perfect dessert for sharing.

The delicious marriage of earthy walnut with a soft sponge cake that has been infused with coffee will make your guests go for second servings. With an amazingly rich colour and an addictive coffee aroma, trust us, this cake doesn’t disappoint.

What you need:

  • 200g unsalted butter
  • 200g sugar
  • 65g walnut pieces
  • 4 eggs
  • 200g plain flour
  • 4 teaspoons of espresso (freshly brewed)
  • 2½ teaspoons baking powder
  • ½ teaspoon bicarbonate of soda

For the vanilla & coffee cream topping

  • 1 vanilla pod or 3 teaspoons of vanilla extract
  • 350g icing sugar, sieved
  • 180g unsalted butter, softened
  • 3 teaspoons of espresso (freshly brewed)
  • 10 walnuts for decoration


  1. Preheat the oven to 180°C. Line the base of two 20cm loose-bottomed sponge tins with baking paper.
  2. Using the Kenwood Prospero+ Compact Stand Mixer, beat the butter and caster sugar at low speed, then gradually move up to high speed.
  3. Once the butter-sugar mixture is light, pale and fluffy, pour in the eggs.
  4. Gently add in the flour and baking powder into the mixture on low speed.
  5. Add the espresso into the mixture, then mix well.
  6. Using Kenwood’s Quad Blade Chopper, roughly chop the walnuts. Using a wooden spoon, fold them gently into the dough.
  7. Divide the cake mixture between the two tins, smooth the top lightly and bake for 20 to 25 minutes – a skewer inserted inside should come out clean. Transfer to a wire rack to cool.
  8. For the topping and filling, mix the butter and icing sugar in the Kenwood Prospero+ Compact Stand Mixer to make a smooth icing.
  9. Add the freshly brewed espresso to the mixture. Blend to a smooth cream.
  10. Spread half the coffee cream over one of the cake halves and sandwich the cakes together.
  11. Smooth the remaining coffee cream over the top and garnish with walnuts.

Pro tip: Only use freshly brewed espresso to give the cake a rich, roasted coffee flavour. If you need a coffee maker for your home, this list will help you decide which coffee maker is best for you.

Can’t get enough of coffee-infused delights? Here are some easy (and fancy) coffee drinks to spice up your day at home.

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