All the good things in life start with a C. Coffee, Cake, & Chocolate. How good would it be to join all of these together? Well we’ve got some recipes that take the best of the letter C and bring it all together into a coffee based dessert.
Here’s some of our very best ideas that combine a love of coffee, with a love of cake!
Sponge on the Run Tiramisu
Picture this, a Sponge on the Run made with a thick layer of fresh cream between two layers of moist chocolate sponge, topped with fresh cream, strawberries and dusted chocolate shavings softened by a dip in a coffee liqueur-spiked espresso to make a delicious Tiramisu.
This variation on a tiramisu is a dream of a dessert—not least because it’s so easy to put together.
- One Sponge on the Run cake
- 2 cups boiling-hot water
- 3 tablespoons instant-espresso powder
- 1/2 cup plus 1 tablespoon sugar, divided
- 3 tablespoons Tia Maria (coffee liqueur)
- Unsweetened cocoa powder for dusting
Of course, if you don’t have the coffee powder, feel free to pick up a Long Macchiato from your local Ferguson Plarre Bakehouse.
A Long Mach is a double shot of espresso topped up with hot water, and will taste great as an alternative to making it at home, plus, you can have a sip and perk yourself up if you need to.
Sponge on the Run Tiramisu Preparation
Stir together water, espresso powder (or your Long Mach) 1 tablespoon sugar, and Tia Maria in a shallow bowl until sugar has dissolved, then cool.
Split your Sponge on the Run in half, with each half topped with cream, then take pour your coffee mixture into a tin large enough to fit both sides of the sponge on the run side by side. Pop each half into the tin and allow the sponge to soak up the coffee mixture.
Spread the strawberries and chocolate curls out across the whole dessert if you can, then dust with some cocoa. Pop it into the fridge & chill, covered, for at least 6 hours.
Let Tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa. Mmmm, i’m hungry for dessert now!
Espresso Jaffa Trifle
This is a great recipe for any leftover Orange Rough Cake that may survive the week. The Espresso Jaffa Trifle takes
- One Orange Rough Cake
- 1/3 cup strong brewed black coffee (a Long Black would be ideal)
- 2 tablespoons Tia Maria liqueur (optional)
- 300ml carton thickened cream
- 2 tablespoons icing sugar
- 500ml Vanilla Custard
- 200 grams Raspberries
- 1 cup shredded coconut, toasted
Espresso Jaffa Trifle preparation
Take your Orange Rough cake, or whatever is left of it after a few slices for afternoon tea, and break it up into smaller pieces.
Combine your Long Black coffee and liqueur (if using) in a jug. Set aside!
Using an electric mixer, beat cream to soft peaks. Of course you can beat by hand, but make sure you switch from wrist to wrist so that it doesn’t hurt!
Stir in your sugar and fold through your custard until it’s just combined.
Spoon one-third of the broken down Orange Rough into the base of a glass bowl. Drizzle with some of the coffee mixture.
Spoon one-third of the cream mixture over cake then top with one-third of the raspberry mix and one-third of the coconut.
Repeat layers twice, then cover & refrigerate for 4 hours before serving!
What yummy recipes do you make with your Ferguson Plarre cakes? Let us know and we’ll add them to the list!