Coffee

You will need to start this recipe the day before. The cake can be made a couple of days ahead, or if you prefer you can make it in stages over 2 days. Store, covered, in the refrigerator. Note

This delicious coffee granita is super easy to make, but is a beautifully cooling dessert which is perfect for entertaining guests.

Coffee is the perfect partner for cake, so it stands to reason that a cake containing coffee is going to be good. This loaf is topped with a simple but delicious coffee icing and sprinkled with walnuts for a fantastic crunch.

The smooth flavour of mocha in a freshly baked, moist cake is irresistible. This cake will keep for up to 2 days, but we're sure it won't last that long!

If you have a coffee machine, use it to make three espresso coffees, rather than using instant coffee; you need ⅓ cup coffee. Note

Perfect for an afternoon tea party, or just an afternoon treat, these little coffee cakes are light and delectable.

I discovered quite by accident how delicious these cookies are eaten straight from the fridge, thanks to Auckland’s humid weather. The chocolate filling melted in the heat of my kitchen, so as soon as they were sandwiched together, I put them in the fridge and – yummo! I hit the jackpot.

This delicious smoothie will get you going in the morning. The milo and coffee will you give you instant energy while the banana will keep your engines running right through to lunchtime.

You can also make the pastry using a food processor. Process flour and butter until crumbly, with motor operating, add the water and process until ingredients just come together. Or you can use ready-made shortcrust pastry. Edible gold leaf is available at specialty food shops. Use tweezers (not your fingers, as it will stick) to […]

Store tiramisu cups upright in the refrigerator until ready to serve. They are best made on the day of serving. Note

This divine homemade frozen dessert combines crunchy chocolate-coated honeycomb, sweet honey nougat and fragrant espresso to create an irresistible treat for your loved ones.

Serve these molten chocolate puddings with fresh raspberries and softly whipped cream.

Dipped in melted chocolate, these crunchy biscuits taste excellent with a cup of hot coffee.

To cover pudding, layer a sheet of foil and baking paper together, large enough to cover the top generously. With paper lengthways in front of you, fold a vertical pleat; this will give the pudding space to rise. Note

A piping bag — available from cookware shops — is a really handy thing to have. They are easy to use, much easier than you’d expect, and make the dividing up of a mixture into trays quick and efficient. Buy a few different sizes and shapes of tubes — you’ll be surprised how often you’ll […]

The Weekly's Top 10 cakes — Number 7

Soufflés must be made just before serving. Note

chocolate glaze This slice is best eaten on the day it is made as the pastry goes soggy. You can make the coffee custard the day before; beat custard with an electric mixer to soften before assembling the slice. Use the egg whites by making the egg-white omelettes (see recipe p52) or pavlovas (see recipes […]

Affogato is a popular Italian dessert that often combines coffee with ice-cream and often, a splash of booze. We've used Irish cream here, but you could substitute your favourite liqueur.

Creating this warm pudding version of the classic Italian dessert Tiramisu is pure genius! This recipe uses the beloved classic flavours to make a whole new style of decadent dessert.

Use filtered water ­ the purer the water, the better the coffee Keep coffee beans in an airtight container in a cool, dark, dry place, grind the beans just before using. Once the beans are ground, their flavourful oils start to dissipate If you prefer strong coffee, select an appropriate roast rather than using larger […]

It is fine to use just 1 x 300ml carton (tub) of cream for this recipe. Make sure egg whites are only beaten until soft peaks form. If too firm, the cake is more likely to crack when rolling. Note

Sweet and delicious Vietnamese coffee crème caramel tart from Australian Women's Weekly.

Tia Maria and Kahlua are both coffee-flavoured liqueurs and would work well in this recipe. Serve it up as a special grown-up treat along with your afternoon cuppa with friends.

These easy individual tiramisus require no cooking and are perfect for a dinner party.

This rich mocha cake with coffee syrup is pudding-like, darkly sweet and entirely satisfying.

You've reached the end of the menu, everyone’s having a ball – and you can too, because dessert is all prepared and ready to go!

Cakes are best made on the day of serving. Note

To make hazelnut and coffee friands, omit the walnuts and replace with 125g hazelnut meal. Note

Put the kettle on and enjoy a slice of this deliciously moist chocolate and hazelnut roll filled with coffee cream.

A traditional briki (small pot) is the best pot to use when making Greek coffee because it allows the proper amount of froth to form, which in turn adds to the unique taste.

Chocolate sides and curls can be made a day ahead and stored in an airtight container. Decorate cake just before serving. Chocolate can be melted gently, uncovered, in the microwave, or over a small saucepan of simmering water (don’t let the water touch the base of the bowl), stirring frequently. Remove from the heat as […]

Use un-iced, unfilled plain biscuits for this recipe. Note

Sweet and spiked with liqueur, you can offer Irish coffee in place of traditional dessert.

You need three or four different sized star cutters to make these wreaths. We used 8cm (3¼-inch), 6cm (2 inch), 5cm (2-inch) and 3cm (1¼ inch) cutters. The sauce will set if refrigerated, reheat in a small saucepan, stirring, over low heat until smooth. You can make one large wreath or several smaller ones, adjust […]

Sweet and rich hazelnut and espresso friands make a delicate and exquisite afternoon tea treat.

Rich, chocolatey tiramisu cake with mascarpone cream and plump, fresh raspberries makes a fine end to a special dinner.

Try this classic Italian dessert with a hazelnut twist.

Whoopie pies are best eaten the day they are made. Note

Cooking time may vary slightly depending on the ripeness of the pear. Store loaf in an airtight container in the fridge for up to 3 days. Note

Named for it's shape, this roulade is a filled cake that has been rolled into dessert perfection!

These elegant sponges are light as air and simply delectable topped with sweet coffee icing and chopped almonds.

These delightful biscuits are perfect served with hot espresso.

Mochaccino muffins brought to you by New Zealand Woman's Weekly.

Dense, moist and delicious chocolate and coffee cake.

Finished with a drizzle of toffee, this coffee and walnut cake is the perfect afternoon tea treat, offering complex flavours and a great, dense texture.

This delicious, layered nutty chocolate and coffee ice-cream cake is topped with a layer of tender pistachios and toffee coated almonds. An altogether grown-up take on the classic ice-cream cake.

Sweet, golden and crunchy, these beautiful coffee snaps are brilliant enjoyed with a hot cuppa for afternoon or morning tea.

Enjoy a bite of heaven with these light and fluffy homemade coffee friands. They are gorgeous enjoyed with your mid-morning or afternoon coffee as a relaxing treat with friends.

Arranging these coffee walnut scrolls so that they're all touching while they're baking helps keep them light and fluffy. Just pull apart to serve.

Rich and delicious mocha trifle with a kick of Tia Maria or your favourite liqueur.

Sweet and fluffy pastry puffs filled with a rich chocolate and coffee cream and drizzled with sweet toffee.

Tia Maria, Kahlua and crème de caçao are all coffee-flavoured liqueurs; any one of them can be used in this recipe. Note

You will need six 355ml or twelve 120ml capacity coffee cups for this recipe. Note

Keeping time: 4 days. Note

Keeping time: 4 days. Note

These delightful little pastry treats mean 'little tubes' and are a staple of Sicilian cuisine.

A delicious and tri-coloured ice-cream topped with dark chocolate and almonds.

It is fine to use just the one 300ml carton of cream for the mocha sauce. Note

This recipe can be made up to 2 days ahead; store, covered, in refrigerator. Note