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These recipes above were reprinted with kind permission of Caffe Lavazza of Italy.

Coffee souffle (serves 6)

    3 dl of milk
    6 eggs
    150 g of powdered sugar
    40 g of rice puree
    1 cup strong coffee
    a pinch of salt

First of all, heat the oven. Boil the milk. Meanwhile, in a bowl, beat 4 egg yolks with rice puree, salt and sugar. Add the milk stirring continuously, then pour the strong coffee. Whip the whites of the eggs and add them carefully to the mix. Fill with it 2/3 of a previously-buttered souffle mold. Bake in oven at medium heat. A little before the souffle is ready, dust it with sugar and serve immediately.

Coffee zabaione (Coffee egg nog) (serves 4)

    4 egg yolks
    1/2 cup of very strong coffee
    1 glass of coffee cream liquor
    2 spoonfuls of sugar
    grated lemon peel
    a pinch of grated nutmeg
    For the decoration
    whipped cream
    powdered cocoa

Beat the egg yolks with the sugar in a bowl until the mix is homogeneous. Put the bowl in a bain-marie where the temperature should reach about 45-50 Degrees C. Keep on beating the mix while adding the coffee, liquor, nutmeg and lemon peel. Whisk the mix in the mixer until it becomes creamy. Pour it into warm goblets and decorate with whipped cream and powdered cocoa. This zabaione can be served with chocolate ice-cream.

Coffee charlotte (serves 4)

    125 g of butter
    100 g of caramel
    1 egg
    2 spoonfuls of freeze-dried coffee
    1 spoonful of water
    200 g of savoy biscuits (lady fingers)
    1/2 glass of rum
    1 glass of water

For the decoration
    30 g of whipped cream
    some caramelized coffee beans

Mix the melted butter with caramel sugar, egg, and the freeze-dried coffee dissolved in a little water. Put the savoy biscuits soaked with watered-down rum into a baking pan. Fill the pan with alternating layers of cream and biscuits, ending up with the biscuits. Put it in the fridge for three hours, and remove the charlotte from the baking pan shortly before serving. Decorate with whipped cream and caramelized coffee beans.

Baked coffee apples or pears (serves 6)

    6 big apples or pears
    250 g of cane sugar
    60 walnuts
    2 small cups of strong (but not espresso) coffee
    milk cream
    butter

Peel the fruits, carefully remove the cores with a core-remover, taking care not to damage the fruit. Mix 80 g of sugar and the walnut kernels (in pieces), and fill with it the space once occupied by the cores. Butter a baking pan and put inside the apples or pears, upright, quite tightly packed. Meanwhile, make (separately) a syrup, heating -for some minutes in a saucepan- 100 g of sugar and coffee until they are well amalgamated. Cover the apples or pears with this syrup, then put it in the oven, and keep an eye on the cooking. Once in a while collect the juice formed on the bottom of the pan, and pour it again on top. When the fruits are almost baked put the pan on the flame, sprinkle with the sugar left, let it caramelize a little, and serve the dessert.

Coffee bread-pudding (serves 6)

    20 slices of stale bread (without crust)
    275 ml of orange juice
    275 ml of strong black coffee
    2 big eggs
    50 g of sugar
    75 g of large raisins
    75 g of candied orange peel
    100 ml of Tia Maria liquor
    1 teaspoonful of powdered cinnamon
    1 teaspoonful of powdered pimento
    25 g of butter

Soak the bread with orange juice and coffee until it becomes a pulp. Beat the egg yolks and add them to the bread. While stirring, add also sugar, large raisins. orange peel, Tia Maria and spices. Whip the whites and add them to the mix. Butter a 1.5-liter baking pan, put inside the mix and spangle its surface with butter curls. Bake for 30 minutes at 170 Degrees C, until the pudding becomes golden-brown.

Coffee mousse (serves 6)

    100 g of powdered sugar
    6 egg whites
    2 coffee-spoons of coffee extract

Whip the egg whites, add the powdered sugar while keeping on whipping with the whisk; then add (carefully) the coffee extract. Put it in the fridge one hour before serving it.

Tiramisu (serves 6)

    2 egg yolks
    3 1/2 oz sugar
    7 oz Mascarpone cheese
    6 cups of strong coffee (espresso preferable, moka-made coffee acceptable)
    1 pinch of bitter cocoa
    12 "Savoy" (Lady Fingers) biscuits

Beat egg yolks with 2 oz of sugar (use the remaining sugar to mix with the coffee). Add mascarpone cheese and fold and mix until you get a soft cream. Put a layer of Lady Fingers biscuits on a serving dish, and soak them with the sweetened coffee until they fully absorb it. Spread mascarpone cream on top of biscuits and sprinkle with bitter cocoa. Refrigerate for at least one hour before serving. Some coffee beans may be added as decoration.

Banana Sour Cream Coffee Cake

This is a good recipe to use up over-ripe bananas...

Cake
1/4 c. butter or margerine
1/3 c sugar
2-3 extremely ripe bananas
mashed 1/4 c sour cream
1 egg
1 Tbls grated orange peel
1 tsp vanilla1
5 c flour
1 Tbls baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 t nutmeg
1/4 c milkStruesel Topping
2 Tbls cold butter
1/2 c brown sugar
2 Tbls flour
2 tsp cinnamon
1/2 c chopped pecans or walnuts (optional)
1/3 c shredded coconut (optional)

Cake: Cream butter and sugar, then blend in bananas, sour cream, egg, orange peel, and vanilla. In a separate bowl, combine remaining dry ingredients. Add to banana mixture alternately with milk, stirring after each addition until just combined. Spread in a greased 8 or 9" square pan. Sprinkle with streusel topping, coconut, and pecans. Bake, 375 F, 35-40 minutes.Topping: Mix sugar, flour, and cinnamon in a small bowl. Cut in butter until coarse crumbly texture is achieved.

Apple coffee cake

2 cups unsifted flour
1 1/2 cups sugar
2 tsp. cinnamon
2tsp. baking soda
1tsp. salt
1/2 cup oil
2 eggs

beaten 1/4 cup brewed Gevalia Kaffe (or dark brewed coffee)

1 1/2 tsp. vanilla
2 1/2 cups sliced peeled apples 1 cup chopped nuts

Instructions: Mix dry ingredients in a large mixing bowl. Stir in wet ingredients and blend. Then stir in apples and nuts. Pour into agreased and floured 9-inch tube pan. Bake at 350 degrees for 60minutes, or until cake tester comes out clean. Cool 10 minutes,remove, serve warm or coll sprinkled with confectioners sugar.

Coffee Walnut Ice Cream

    2 Cups Sugar
    3 Tbls instant coffee crystals (Folgers)
    3 Cups hot water
    1/2 Cup cold water
    1/4 Cup corn starch
    1 Cup broken walnut pieces
    1/4 Cup butter (In 10-inch skillet)

Melt sugar slowly over low heat until golden, stirringconstantly. Remove from heat. Disolve coffee in hot water; stir intosugar. Heat and stir over low heat until sugar redisolves. Combine coldwater and corn starch; stir into sugar/coffee mixture. Cook and stiruntil thickened and bubbly. Cook and stir 2 minutes more. Add walnutsand butter. Pour into 3 1-cup jars. Store covered in refridgerator. Makes 3 cups.

Flaming Desert Coffee

2 tbls fresh lemon juice
5 tbls superfine bar sugar or granulated
1/4 cup Mandarine
1/4 cup Cognac
1 1/2 cups hot strong brewed coffee
1/2 cup whipped cream (whipped with 1 Tbs. sugar)
semi sweet chocolate flakes or curls

Place lemon juice in a shallow saucer and the sugar in another. Dip the rims of two heatproof tulip-shaped wineglasses in the lemon juice and then in the sugar to coat the rims.

Heat the Mandarine and the cognac in a small saucepan, pour the mixture into the wineglasses, ignite and swirl to carmelize the sugar on the rims. Extinguish the flame with a lid and add the coffee. Top with a dollop of whipped cream and chocolate curls. Serves 2.

Streusel-Caramel Coffee Cake

3/4 cup sugar
1/4 cup butter, softened
1 egg
1/2 cup milk
1 1/2 cups white flour
2 tsp. baking powder
1/2 tsp. salt

9 caramels
1 cup brown sugar
1/4 cup white flour
2 tsp. cinnamon
1/2 cup butter, melted
1 cup chopped walnuts

If you use store-bought caramels, soften them first by unwrapping them and placing them on a pan in a 350°F oven for about 5 minutes.

Preheat oven to 350°F. Grease an 8-inch square pan. Beat together the sugar, butter and egg. Stir in the milk.

Sift together the flour, baking powder and salt then blend into the butter mixture. Spread 2/3 of the batter in the pan. One by one, pull the caramels into 4-inch ribbons and press them into the batter with your fingers. Place them at regular intervals.

Mix together the brown sugar, flour, cinnamon, melted butter, and walnuts and sprinkle it evenly over the batter. Bake for 40 to 45 minutes or until a toothpick stuck in the center comes out clean. Serves about 10.

Cheoreg - Armenian Coffee Cake

12 cups (3 lbs) Gold Medal Flour
1 cake yeast
3 cups melted butter
6 eggs
1 tbls salt
1 tsp ground Mahleb
2 cups luke-warm milk
1 cup sugar
1/2 cup anise (optional)
1 egg yolk

Sift the flour and put it in a large bowl, and make a hole in the middle. Dissolve the yeast, melt the butter, beat the eggs, and pour all this into hole. Add in the salt, sugar, and optional anise.

Blend flour with the milk gradually, starting with a spoon and then your hands. Knead for about 1/2 hour or equivalent amount of time in your machine. Knead until dough does not stick. Cover the dough well and let rise for 4 to 5 hours.

Divide into four balls; cut each ball into three slices. Roll out each slice in your hands and then make a braid with the three rolls. Let the four braided loaves stand on a greased baking sheet to rise some more. Brush them with egg yolk (or a wash) and top with blanched almonds. Bake for 20 minutes in a 400° oven, until golden brown.

Mahleb, or Mahlab, can be obtained at some international or Middle-Eastern groceries or delis. In an emergency, you could try cinnamon.

Gajar Barfi - Carrot Fudge from India

1/4 pound unsalted butter
1/2 teaspoon ground cardamom
1/4  teaspoon ground cinnamon
1 pound carrots, trimmed, peeled and coarsely grated
1 pint unsweetened canned condensed milk
1/2 cup dark brown sugar
3/4 cup coarsely chopped pistachio nuts

In a medium saucepan, melt butter over low heat. Add cardamom and cinnamon and cook for about 2 minutes. Add carrots, raising heat to moderate level, cover the pan to cook. Stir until carrots are tender. Remove lid, cooking a few more minutes, until the moisture evaporates.

Add milk and sugar and continue to cook and stir, until all the liquid is absorbed, 10 to 15 minutes more. Stir in 1/2 cup pistachio nuts. Spread mixture evenly in well-buttered 8" by 8" baking pan and sprinkle top with remaining pistachios. When it is cool, cut into 2" by 2" squeares and remove from pan using a spatula. Should make 16 pieces.

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Last modified: October 06, 1998