You don’t want to turn on the oven but, at the same time, you don’t want to miss out on the pleasure of a tempting dessert? Here are a few no-bake recipes to go with your daily coffee ritual.
Tiramisu is a classic dessert that goes perfectly with coffee. Whisk 4 egg yolks with 100g of sugar and add 2 or 3 tbsp of Marsala and 330g of mascarpone to the mixture, stirring thoroughly. Dip 200g of ladyfingers into cold coffee and line the bottom of a rectangular baking tray. Alternate a layer of cream with one of biscuits and let the dessert chill in the fridge before serving.
Chocolate cheesecake is a deliciously decadent dessert you can serve with coffee. Prepare the base by mixing 200g of crushed chocolate biscuits with 100g of melted butter. Pour the mixture into the bottom of a cake tin and let it cool down in the fridge for at least half an hour. Prepare the cream by melting 150g of chocolate a bain marie. Mix the melted chocolate with 750g of cream cheese. In the meantime, melt 9g of gelatine and add it to 240ml of whipped cream and then to the cream. Pour the mixture over the biscuit base and let it chill in the fridge for at least 5 hours. Once ready, decorate it with chocolate chips.
Traditionally served at the café, chocolates can also be made at home. Melt 300g of chocolate a bain marie and add 150g of whipping cream. Stir well and once thick, pour into a chocolate mould. You can top the chocolates with dry fruits and decorate them to your liking. Now you just have to place them in the fridge and wait until they chill.
Coconut balls are perfect with coffee. Melt 30g of butter and add a full tbsp of sugar. Add 100g of grated coconut. Let the mixture cool down so that you can roll it with your hands to form little balls. Place them on a baking tray and put in the freezer to chill for about 10 minutes. Melt 300g of dark chocolate a bain marie. First dip the balls in the melted chocolate and then in the coconut flakes.
Cremini are among the best chocolates to serve with coffee. Melt 200g of milk chocolate and add 50g of hazelnut paste. Pour a layer of this mixture into the moulds, filling them up to one-third, and place to chill in the fridge. Now melt 100g of white chocolate and add 25g of hazelnut paste. Pour a second layer of this cream and let it chill again in the fridge. Finally, add the last layer of milk chocolate and place in the fridge for a couple of hours.