dd the egg yolks, sugar, espresso coffee, mascarpone cheese and vanilla extract
ir together water and coffee crystals or espresso coffee powder until dissolved;
ream (saving one cup for later) ,coffee beans and espresso.
Cook, stirring
Sift flour, 1/2 cup sugar, 2 tablespoons Espresso powder, baking powder, baking soda and salt in large bowl.
Mix milk, cream, butter and vanilla.
Add to dry ingredients.
Stir until blended well.
Spread batter in 8-inch cake pan.
Mix remaining 1/4 cup sugar, brown sugar and remaining 1 teaspoon Espresso coffee powder.
Sprinkle over batter.
Mix brandy and hot water.
Pour over top of cake.
Bake at 350\u00b0 for 35 minutes, until cake is set.
Serve warm with whipped cream or ice cream.
ixing bowl, add the flour, espresso coffee powder, baking powder, cinnamon, and
Heat oven to 350\u00b0.
In a medium bowl, combine cookie crumbs, 1/2 teaspoon espresso coffee powder, and melted butter; mix well. Reserve 1/4 cup of this mixture for the topping.
Press remaining mixture in bottom of ungreased 8-inch square pan.
pray. Place chocolate, marshmallows and espresso coffee powder in a large bowl
ins.
Meanwhile, for the coffee cream filling, combine coffee and cocoa powder
n prepared pans.
Bake for 10 mins. Reduce oven temperature
nto prepared ramekins.
Bake for 25 mins, until toothpick inserted
Instructions for Cake: Preheat oven to 400
Bring water to rolling boil.
Add coffee.
Boil for 2 hours. Throw in horseshoe (if it sinks, it ain't ready).
FOR THE COFFEE CAKE: Preheat oven to 400
vernight until firm.
Meanwhile, for the espresso gelatin, combine liqueur, 1
rying pan, lightly toast the coffee beans, ensuring they do not
Place coffee and 2/3 cup boiling water in a coffee plunger. Let stand for 2 mins. Plunge coffee. Cool for 5 mins.
Divide ice cream among serving glasses. Pour liqueur then coffee over ice cream. Serve with wafer sticks.
For the Cake:Place the almonds
ce cream onto it. Freeze for 1 hour until firm.
Make the Streusel and Coffee Drizzle ahead, set aside.
Put the scoop of ice cream in a pretty glass, bowl or coffee cup.
Combine the hot espresso with the brandy and sugar and pour over ice cream.
Serve immediately. (I have a recipe for Espresso Brittle posted - shards of this are lovely served over the Affogato).