182 espresso recipes

A decadently rich chocolate cake that contains no flour but has the consistency and density of a chocolate candy bar.

The combination of Tiramisu and cheesecake gives you a pure enjoyment and endless joy.

Italian tiramisù cake with three layers of sponge brushed in espresso and rum, layered with mascarpone cream, and dusted with cocoa. Make-ahead Italian dessert.

No-bake cappuccino cream pie with a toasted macadamia graham cracker crust, white chocolate espresso custard filling, and whipped cream topped with chocolate-covered espresso beans.

Master Chefs chocolate mousse made with Italian meringue, whipped cream, melted semi-sweet chocolate, cocoa, and espresso. Light, airy, and intensely chocolatey.

Godiva white chocolate cheesecake with mascarpone, cream cheese, espresso, and chocolate liqueur baked in a water bath. A crustless, silky-smooth cheesecake garnished with fresh raspberries.

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

Vegan chocolate rum cake made with silken tofu, maple syrup, espresso, and cocoa, layered with rum syrup and a tofu-chocolate frosting. No eggs, no dairy, all decadence.

A light and fluffy cappuccino mousse filling in a chocolate pie crust.

Mocha meringue kisses with espresso, cocoa powder, and a splash of creme de cacao. Crisp on the outside, soft in the center, and naturally fat-free.

A holiday tiramisu with espresso-soaked ladyfingers layered in a silky mascarpone custard made with sweet wine and egg yolks, dusted with cocoa. Make it the night before for effortless entertaining.

Easy cappuccino bundt cake made with yellow cake mix, espresso powder, cinnamon, chocolate chips, and hazelnuts. Dusted with powdered sugar and served with sweetened ricotta.

Tiramisu ("pick me up") is a modern version of a dessert first created in Siena, where it was called zuppa del Duca (the Duke's soup!). From there it migrated to Florence, where it became very popular in the nine- teenth century among the many English people who came to live in the city at that time. And so it was called zuppa inglese--English soup. Only recently, the same dessert with some variation--chiefly the substitution of rich mascarpone cheese for the original custard--has come to be called tiramisu.

.

Coffee-walnut toffee cooked to 290F with espresso, molasses, and cinnamon, then topped with swirled bittersweet chocolate and more toasted walnuts. A two-week make-ahead candy.

Flourless-style chocolate decadence cake with bittersweet and unsweetened chocolate, espresso, and whipped egg whites. Dense, fudgy, and dusted with powdered sugar through a stencil.