176 espresso recipes

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 tiramisu cake with angel food cake soaked in espresso and amaretto, layered with ricotta-mascarpone cream and topped with grated chocolate.

A flourless chocolate torte layered with whipped ganache, apricot preserves, and espresso buttercream, finished with piped rosettes and chocolate coffee beans.

Chilled espresso custard cream with Grand Marnier and grated semi-sweet chocolate. A silky cappuccino dessert made from heavy cream, egg yolks, and instant espresso.

Italian tiramisu cake with layers of sponge cake, mascarpone-Tia Maria filling stabilized with gelatin, and an espresso-amaretto topping dusted with cocoa. A make-ahead party dessert.

Rich chocolate Bundt cake made with Dutch process cocoa, espresso, buttermilk, and five eggs, topped with a glossy bittersweet chocolate glaze. A deeply chocolatey, bakery-quality cake.

A masterchef-level dessert: espresso chocolate mousse over creme anglaise, served in flowerpot dishes and topped with handmade chocolate flowers.

Chocolate praline mousse from Quatorze layered with hazelnut praline paste, creme de cacao, and a whisper of espresso. Classic French bistro dessert that chills overnight into pure silk.

Toffee ice cream pie with a cinnamon chocolate-cookie crust, layers of coffee-toffee-crunch ice cream, and a rich espresso ganache sauce. Make-ahead frozen dessert that holds for two weeks.

A lush coffee custard filling folded with whipped cream in a chocolate-graham cracker crust, garnished with chocolate-covered espresso beans. The dessert every coffee lover needs.

For best results slice the cake chilled, but let sit 1/2 hour at room temperature before serving.

Plump prawns simmered in a bold honey-coffee sauce with bacon, chili, and tomato, served over dill mashed potatoes. An unexpected sweet-savory seafood dish with a deep espresso edge.

Tiramisu from scratch: Italian sponge soaked in espresso-brandy syrup, layered with a silky Marsala zabaglione mascarpone cream, and dusted with cinnamon and coffee. A refined take on the classic.

Velvet devil's food layer cake with coffee and cocoa for deep chocolate flavor, plus a silky coffee buttercream frosting. A bakery-style two-layer showstopper (Part 1).

Triple-chocolate Halloween brownies with espresso, walnuts, and chocolate chips, chilled and cut into festive shapes with cookie cutters, then frosted in orange.

Chocolate peanut butter mousse cake layers a frozen peanut butter mousse triangle with rich chocolate mousse, then drapes the loaf in glossy chocolate glaze. A no-bake show-stopping dinner party dessert.