When it comes to celebrating this holiday season, you can’t go wrong with dessert
Delectable dessert recipes from Jacobs and Douwe Egberts – there is something for everyone to enjoy.
Coffee Swirl Cheesecake
Minutes: 150
Serves: 12
INGREDIENTS
200g chocolate biscuits
80g butter, melted and cooled, plus extra for the pan
1 Tbsp Douwe Egberts Ristretto style instant coffee
2 tsp boiling water
500g cream cheese, room temperature
500g smooth ricotta
4 eggs, room temperature
½ cup caster sugar
1 tsp vanilla
Pinch salt
2 Tbsp plain flour
METHOD
1. Preheat oven to 160°C. Combine Douwe Egberts Ristretto Style instant coffee and hot water
in a small bowl, stir and set aside. Lightly butter sides and base of a 23 cm springform
(removable base) tin.
2. Using a food processor, pulse biscuits to a fine texture. Add butter and pulse again until
combined. Press biscuit mixture across base and 4cm up the side of the prepared tin. Place
tin in refrigerator to chill, while you prepare the filling.
3. Rinse processor bowl. Add cream cheese to processor and pulse until smooth. Add ricotta
and blend until well combined, scraping down the sides occasionally. Add eggs, sugar and
vanilla and blend to incorporate. Add flour and pulse until just mixed through.
4. Scoop ¼ cup of the cheesecake filling into the bowl with the Douwe Egberts Ristretto Style
instant coffee and stir to combine. Tip half the remaining filling onto the chilled crust and
smooth the surface. Dollop half of the coffee filling over these cheesecake filing in the pan
and use the end of a chopstick to gently swirl. Repeat with the rest of the cheesecake filling,
followed by the rest of the coffee filling.
5. Place the cheesecake tin on a rimmed baking sheet. Bake 40 - 45 minutes, until the edge of
the cheesecake is puffed, and the centre is still wobbly. Turn the heat off and leave pan in
oven, with the door cracked open, for a further 1 hour until the cake is fully set. Remove the
cake from oven and release side of pan. Cool completely before cutting, or refrigerate,
uncovered, overnight.
NOTES
No food processor? Cheesecake filling can be made using an electric hand mixer. Biscuits can be
placed in a large plastic bag and crushed with a rolling pin.
Espresso Jartini
Minutes: 10
Serves: 2
INGREDIENTS
120 ml vodka
120 ml coffee liqueur
160 ml cold Douwe Egberts Espresso instant coffee
30 ml sugar syrup (one part sugar, one-part hot water to make)
Lemon twists, to garnish
METHOD
1. Add all of the ingredients to an empty 200g Douwe Egberts jar, fill with crushed ice and put
the lid back on.
2. Shake well for at least 10 seconds to maximise froth.
3. Strain into a cocktail glass and garnish with a lemon twist.
Fruit and Coffee Tiramisu
Minutes: 40
Serves: 4
INGREDIENTS
200g Douwe Egberts empty instant coffee jar
2 parts thickened cream
1 part mascarpone cheese
9 sponge fingers (broken into smaller chunks)
2 tsp Douwe Egberts Pure Gold instant coffee
1/2 cup Baileys Irish Cream
1 punnet strawberries (sliced)
1 punnet blueberries
Dark chocolate
Icing sugar
METHOD
Clean Douwe Egberts jar with warm soapy water. Let dry or wipe down with paper towel.
1. Make a half cup of Douwe Egberts Pure Gold instant coffee in a bowl and cool to room
temperature. Add a half cup of Baileys Irish Cream and stir.
2. In a separate bowl whip together 2 parts cream to 1 part mascarpone cheese until
thickened.
Building the Tiramisu:
1. Place a large spoonful of the cream mix in a clean Douwe Egberts jar and spread to form the
first layer.
2. Dip a sponge finger piece into the coffee mix for a few seconds only. The sponge finger
should be coated in the coffee mix but not completely saturated or it will disintegrate. Place
it on the cream layer and gently press in. Repeat to create a full layer of the sponge fingers.
3. Make a cream layer on the sponge finger layer.
4. Layer sliced strawberries over cream.
5. Repeat steps 1 to 3 and layer with blueberries.
6. Repeat steps 1 to 3 until the top of the jar is reached.
7. Finish with a layer of grated dark chocolate.
8. Top with strawberries, blueberries, dark chocolate block, a sprig of mint and a dusting of
icing sugar.
Whipped Coffee Cocktail
Recipe by Thando Manyoni @Expressoshow
Minutes: 20 minutes + 2-3 hours freezing time
Serves: 2
INGREDIENTS
For the ice cubes:
4 Tbsp Jacobs Kronung Freeze Dried Instant Coffee
4 tsp sugar
For the Amarula mil:
1 ½ cup milk
½ tsp vanilla essence
60ml Amarula
For the whipped coffee:
2 Tbsp hot water
2 Tbsp Jacobs Kronung Freeze Dried Instant Coffee
2 Tbsp honey
METHOD
1. For the coffee ice cubes, combine the coffee and sugar in a jug and add 2 cups of water. Stir
to dissolve.
2. Pour the coffee into an ice cube tray. Place the tray in the freezer for 2+ hours or until
frozen.
3. Combine the milk, vanilla essence and Amarula in a jug.
4. In a bowl, combine the hot water, coffee and honey. Whisk with an electric beater or whisk
until frothy.
5. Once the coffee cubes have frozen, place a generous amount of ice cubes in two mugs, top
with the Amarula milk and spoon over the whipped coffee.
6. Stir gently and enjoy!
Coffee and Hazelnut Cookies
Recipe by Thando Manyoni @Expressoshow
Minutes: 1 hour
Makes 24-28 cookies
INGREDIENTS
1 cup butter
1 cup brown sugar
1/3 cup white sugar
2 eggs
2 tsp vanilla essence
2 ¼ cup flour
1 tsp baking soda
1 tsp sea salt
¼ cup Jacobs Gold Freeze Dried Instant Coffee
½ cup melted milk chocolate
½ cup hazelnuts, roughly chopped
Flaked salt
METHOD
1. Preheat the oven to 180°C and line 2 baking trays with parchment paper.
2. In a medium bowl, sift together the flour, baking soda and salt. Add the instant Jacobs
coffee, mix and set aside.
3. In a large bowl, cream together the butter and sugars using an electric whisk until light and
fluffy, about 2 minutes.
4. Whisk in 1 egg at a time and then the vanilla essence until incorporated.
5. Stir the flour mixture into the sugar mixture until thoroughly combined.
6. Cover the bowl with plastic wrap and chill dough for 30 minutes.
7. Scoop 2 tablespoons of dough into your hands and roll into a bowl.
8. Place the dough ball onto the baking tray, leaving space between each for spreading during
baking.
9. Bake in the oven for 10-12 minutes, until the edges start to brown. Remove from the oven
and allow to cool on the baking tray, do not overbake.
10. Dip the cooled cookies halfway in the melted chocolate, sprinkle over the hazelnuts and
flaked salt on the melted chocolate.
NOTES
If your cookies aren’t perfectly round, use a cookie cutter or glass to reshape them by swirling them in the cutter as soon as they come out the oven. Do not overbake. The cookies may not look done in the middle, but they will continue to cook as they are cooling.
Coffee Chocolate Pudding
Recipe by Thando Manyoni @Expressoshow
Minutes: 45 minutes
Serves: 10-16
INGREDIENTS
Pudding:
4 large eggs
3 Tbsp butter
1 ¼ cup sugar
1 ½ cup milk
1 1/3 cup flour
2/3 cup cocoa powder
2 tsp baking soda
1 tsp salt
1 Tbsp Jacobs Kronung Freeze Dried Instant
1 cup milk chocolate drops
Mocha sauce:
2 cups evaporated milk
½ cup brown sugar
2 Jacobs Mocha Sachets
160g butter
1 Tbsp vanilla essence
To serve:
Ice cream or whipped cream
METHOD
1. Preheat the oven to 180°C and prepare a baking dish.
2. In a large bowl beat the eggs, sugar and butter until light and fluffy. In a separate bowl sift
together the flour, baking soda and salt. Add the Jacobs Kronung coffee granules. Gradually
fold in the flour mixture into the egg mixture and add the chocolate drops. Pour the mixture
into the greased dish and bake for 25-30 minutes until the skewer tests clean.
3. To make the sauce, heat the milk, sugar, add the contents of the Jacobs Mocha Sachets,
butter and vanilla essence over medium heat until the sugar has dissolved and remove from
the heat.
4. Poke holes in the cake and then pour over the mocha sauce. Serve immediately with ice
cream or whipped cream.
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