Celebrate International Coffee Day with these decadent coffee-based desserts

International Coffee Day is observed on October 1 every year Established by the International Coffee Organisation ICO the day is a celebration of the industry and the love people have for coffee If you are someone who is fond of coffee in all its myriadforms we have rounded up recipes of some of the most tempting coffeebased desserts around Mumbai for you Try making these mouthwatering desserts at home and make the most of your love of coffee todayTiramisuldquoAll of the desserts that we have at Moner are revolutionary in a way ndash a modern take on classics So while planning the menu when I decided to do a tiramisu it had to be something unique amp mind blowing Shaped like a coffee bean our Tiramisu has an array of textures and flavors yet tastes as good or probably better than the originalrdquo saysFreny Fernandes founder and chef Monegraver Bistro and Dessert BarCoffee MousseMascarpone ndash 200 gm heavy cream ndash 400 gm egg whites ndash 115 gm sugar ndash 128 gm espresso ndash 30 ml gelatin ndash 5 gmsMethodWhip cream to soft peaks and set asideMake an Italian meringue with the whites and sugarWhile the meringue is still hot stream in melted gelatinFold the espresso and heavy cream in meringueChocolate ganacheHeavy cream ndash 100 gm couverture dark chocolate ndash 100 gmMethodHeat the creamPour the cream over the chocolate and mixLet it set for a few hoursLadyfingersEgg yolks 10 ea sugar 255 gm vanilla extract 1 tbsp egg whites 369 gm sugar 113 gm cake flour sifted 340 gmMethodWhip egg yolks the vanilla extract and the sugar for eight to ten minutes on high speed until stiff and thickWhip egg whites and sugar to a medium peak meringueGradually fold meringue into the egg yolk mixtureGradually fold the cake flour into the mixtureBake at 400degF for 15 minutes or until golden brownAssemblySoak ladyfingers in espressoPour the mousse in the moulds 34thof the wayPipe the ganache on topPlace the ladyfingers on topLet it set in the freezer for at least 4 hoursVegan Espresso Walnut CakeldquoThis soft and moist coffee and walnut cake is the perfect sweet treat to enjoy with a freshly brewed cup of tea or coffee Itrsquos perfect for sharing with friends and family I like to make this cake because there is no assembly and very easy and quick to put together simply bake the loaf leave to cool and top with the coffee buttercream if you want or just have it as it is Itrsquos easy to follow and super deliciousrdquosaysRachi Gupta chef and founder The Bread Bar ChemburIngredientsWalnuts 60 gm plain flour 250 gm baking powder 2 tsp ground cinnamon 15 tspcaster sugar 165gm olive oil or other neutral flavoured oil 150ml unsweetened almond milk or regular milk 300ml vanilla bean pasteessence2 tsp instant coffee or espresso shot 3 tbspMethodPreheat the oven to 170C320F Grease and line a 9x5 loaf tinPlace the walnuts for the cake and frosting on a baking tray and pop in the oven for 57 minutes until fragrant and toasted Make sure they dont burn Leave to cool and chop into small piecesWeigh and sift the flour and baking powder into a large bowl Add the sugar and cinnamon and mix with a wooden spoon until combinedMeasure out the olive oil and almond milk and place into a jug with the vanilla Mix instant coffee with 34 tbsp boiling water until all dissolved or use a double shot of espressoAdd all the wet ingredients to the dry Mix until just combined careful not to over mix Add in half of the chopped walnuts and gently fold until evenly distributed Use the other half to decorate the topPour into the loaf tin and gently tap the tin on the work surface to release any air bubbles Place in the oven for 5055 minutes To check it place a skewer in the middle of the sponge it should come out clean If it doesnt leave for a few more minutes until it doesWhilst its in the oven make your frosting Mix the instant coffee with 1 tbsp boiling water until dissolved Add to a bowl with the butter icing sugar and vanilla Beat until light brown and fluffyPop in the fridge until the sponge is done Let the sponge cool in the tin for 5 minutes before transferring to a cooling rackWhen completely cool slice and serveTurkish Coffee AffogatoldquoThis dish is the perfect Middle Eastern fix bringing Turkey closer to yourdquo says Chef Reuben Bhate Sette Mara The St Regis MumbaiSavoiardi CookiesIngredientsEgg white ndash 500 gm castor sugar ndash 225 gm egg yolk 250 gm castor sugar ndash 125 gm flour ndash 450 gm Corn starch ndash 25 gmMethodCombine whites and sugar to make a meringueWhip yolks and sugar to make a sabayonFold in flour and corn starch in batches into the sabayonLastly fold in the meringue into the yolk and flour mixtureSpread the mixture in moulds or on a sheet tray on parchment paper to form circlesBake till golden brown and crispCool in a dry area and store in an airtight containerVanilla Ice CreamIngredientsMilk ndash 2 litres cream ndash 300 ml skimmed milk powder ndash 50 gm dextrose ndash 60 gm sugar 380 gmvanilla pods ndash 2 vanilla essenceMethodCombine milk cream sugar and vanilla and bring to a boilCombine dextrose and skimmed milk powder into this mixture and blend wellChurn this mixture in an ice cream machine till creamy and thick enough to scoopSpread this mixture in moulds to form thick circles and set in freezer coveredStore in a freezer covered for best resultsCoffee SyrupIngredientsTurkish coffee ndash 400 GmWater ndash 2 litre Honey ndash 1 litre Glucose ndash 400 gmMethodCombine all ingredients together and bring to a boil till homogenousTo servePlace frozen ice cream circle in between two cookie circles and place in the centre of the dessert plate Pour the hot coffee decoction tableside around the ice cream and cookieOpera CakeldquoAn opera cake is a deliciously balanced dessert with no flavour overpowering the other Packed with the flavour of nuts chocolate and coffee it is actually one of the most famous and sought after flavour combinations in the world which is hard to not like by anyone out thererdquo sharesChef Santosh Rawat executive pastry chef at JW MarriottMumbai SaharFor Biscuit JacondeIngredientsIcing Sugar 125 gm almond powder 125 gm flour 38 gm whole eggndash 162 gm melted butter 28 gm egg white 100 gm caster sugar 30 gmMethodMix together icing sugar almond powder and flourWhisk whole egg until light and airy add the dry mixture in itAdd in the melted butterWhisk together egg white and caster sugar to make a firm meringueFold the meringue in the batterPour in a lined tray bake at 200degC for 12 to15 minutesFor Chocolate GlazeIngredientsDark Chocolate 200 gm oil 30mlMethodMelt and temper the chocolateAdd oil and mix until emulsifiedFor Coffee buttercreamIngredientsCaster Sugar 100gm water 30 ml yolks ndash 60 gm soft butter 225 gm water ndash 10 ml sugar ndash 5 gm coffee powder 10 gmMethodBoil water and caster sugar up to 121degCWhisk yolksPour the hot sugar syrup in the yolk while whisking Let it coolAdd in soft butter to it Whisk furtherMake coffee syrup by heating together coffee powder sugar and waterAdd that to the buttercreamFor SyrupIngredientsEspresso 150 ml sugar syrup 150 ml cognac 25 mlMethodMix all the ingredients to make syrupFor Dark Chocolate GanacheIngredientsDark Chocolate 250 gm cream 300 gm butter ndash 25 gm MethodHeat the creamPour over the chocolate and mix untilmeltedAdd in the butter once the ganache reaches 30CAssemblingApply a very thin layer of tempered chocolate on the almond sponge and let it setInvert the sponge and apply coffee syrup evenlyPut 120 grams of coffee butter cream and spread evenlyPut the second layer of almond sponge over the butter cream layer and soak evenly with coffee syrupPut 120 grams of chocolate ganache over the sponge and spread evenlyPut the third layer of sponge and soak with the coffee syrupAgain put 120 grams of coffee butter cream and spread evenlyPut the layered opera in the chillerGive the final coating of the chocolate glazeand let it setCut the cake into neat square of 18 cm x 18 cmWith a tempered chocolate piping write opera on top of the cake