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Article: 5 quick and easy coffee-based desserts

5 Dolci al Caffè da non perdere facili e veloci

5 quick and easy coffee-based desserts

We´ve come up with 5 recipes for coffee-based desserts that are quick and easy, for a delicious summer snack or to impress your guests. Here are our favourite recipes and, best of all, they´re quick to make.

Coffee cake
First of all, here´s a recipe for a coffee cake to treat your family or end a dinner with friends, for anyone who can´t get enough of that intoxicating coffee flavour. This is a coffee-based cake you can enjoy at breakfast time with milk, when you feel peckish in the afternoon, and also as a dessert to end a lunch with guests.
A 24-cm cake tin will give 6 generous portions of coffee cake; here are the ingredients you´ll need to make it:
• 300 g "00" flour
• 3 eggs
• 200 g granulated sugar
• 120 ml sunflower oil
• 100 ml milk
• 100 ml coffee
• 16 g baking powder
As you can see, these are all easy-to-find ingredients you probably already have in the cupboard. Besides the flour, sugar and eggs, the milk makes the cake soft, the oil adds lightness and the coffee gives the cake its distinctive flavour.
To make the coffee cake, place the eggs in a bowl and add the sugar, then use an electric whisk to mix the ingredients, adding the oil and milk a little at a time. Now sieve the flour and add it gradually, mixing well to prevent lumps, followed by the baking powder. Finally, add the unsweetened coffee to your mixture and combine all the ingredients. Now grease and flour the cake tin, then pour in the mixture.
Bake in a preheated fan oven at 165°C for 55-60 minutes, and your coffee cake is ready!
Further reading: 3 easy and tasty coffee cream recipes for summer.

Coffee semifreddo
Coffee semifreddo is a timeless coffee-based dessert that´s perfect for summer, when the heat is on and you just want something refreshing after lunch.
To prepare 8 portions of coffee semifreddo, you´ll need a 26x10 cm mould and the following ingredients:
• 500 ml fresh or whipping cream
• 60 g granulated sugar
• 175 ml condensed milk
• 50 ml unsweetened coffee
• Unsweetened cocoa powder to taste
To make the coffee semifreddo, combine the cream and sugar in a bowl, then whip the cream using an electric whisk. In another bowl, place the condensed milk and the coffee at room temperature. Mix well and add to the cream mixture. Fold in gently to combine and obtain an even consistency, then take your rectangular cake tin, wet slightly and line with cling film. To prevent the cling film breaking, we suggest using a double layer.
Now pour the cream mixture into the mould, level the surface and place in the freezer for a minimum of 4-5 hours. Once the time is up, remove from the freezer, dust with cocoa powder and your fabulous coffee semifreddo is ready to serve!

Coffee cheesecake
If you´re looking for a dessert that´s both fresh and delicious, coffee cheesecake is the one for you! You don´t need to use the oven for this recipe, definitely an advantage if you´re making it in summer.
Here are the ingredients you´ll need to make 6 portions of this delicious dessert, using a 22 cm springform cake tin.
For the base:
• 280 g chocolate biscuits
• 150 g butter
For the filling:
• 500 g Philadelphia cheese
• 130 g icing sugar
• 250 ml fresh cream
• 40 ml unsweetened coffee
• 10 g leaf gelatine
For the topping:
• 130 g icing sugar
• 30 g cornflour
• 30 g butter
• 250 ml unsweetened coffee
Finely crush the biscuits in a food processor - or place them in a bag and use a rolling pin - then transfer to a bowl and add the melted butter, mixing with a wooden spoon. Line the tin with greaseproof paper and add the biscuit mixture, pressing with the back of a spoon to ensure it´s compact and even; then chill in the fridge for about 30 minutes.
Now soak the gelatine in cold water for 10 minutes to soften, then squeeze it out and place in a bowl with 50 ml warm cream, and stir to melt the gelatine. In a separate bowl, use an electric whisk to soften the cheese, then add the sugar and the coffee, with the whisk still running. Add the melted gelatine and cream mixture. In another bowl, whip the remaining cream, then fold it in using a spatula, moving from bottom to top.
Now take the base and distribute the filling, carefully levelling the surface, and return to the fridge for at least an hour. For the topping, place the sugar, cornflour and coffee in a small pan. Mix well, then place on a low heat, adding the pieces of butter a little at a time and combine using a balloon whisk. Allow the mixture to thicken for a couple of minutes, then remove from the heat and leave to cool completely. Now you can pour the topping over the cheesecake, smoothing the surface with a spatula. Return to the fridge for at least two hours. Your coffee cheesecake is ready to enjoy!
Further reading: 5 cold coffee recipes to make at home, perfect for summer.

Coffee mattonella cake
If you´re looking for an alternative coffee-based dessert, you can offer your guests a classic coffee mattonella cake.
To serve 6, you´ll need a medium-size rectangular dish and the following ingredients:
• 250 g mascarpone
• 250 g sweetened cream, or normal cream mixed with icing sugar
• 1 small cup of coffee
• Coffee as required to soak the biscuits
• Oro Saiwa-type biscuits
• Unsweetened cocoa powder to taste
Begin by preparing the coffee, which needs to cool. Place the mascarpone and sweetened cream in a bowl. Beat using an electric whisk until the mixture thickens. Now add the small cup of coffee and mix to combine; in a separate bowl, soak the biscuits in the coffee and make a layer in the base of the dish. Add a little of the cream mixture, levelling with the back of a spoon, and repeat the process with the rest of the ingredients. Finally, add the topmost layer of cream, dust with cocoa powder and place in the fridge for at least 3 hours.
Et voilà, your classic coffee mattonella is ready to enjoy!

Coffee crumble cake
Our final coffee-based dessert is a coffee crumble cake that will definitely impress your guests.
The ingredients for 8 portions are as follows:
• 280 g dry biscuits
• 100 g amaretti biscuits
• 150 g butter
• 250 ml fresh cream
• 350 g mascarpone
• 100 g icing sugar
• 60 ml unsweetened coffee
Begin by crushing the biscuits in a food processor; do the same with the amaretti and combine the two. Now pour in the melted butter and mix to obtain an even texture. Press two-thirds of the mixture into a cake tin lined with greaseproof paper, covering the base and sides, and refrigerate for 30 minutes. Meanwhile, place the mascarpone and sugar in a bowl and beat using an electric whisk, then gradually add the cold unsweetened coffee and continue mixing. In a separate bowl, whip the cream and gently fold into the coffee and mascarpone mixture using a spatula.
Now pour the cream mixture over the base and top with the remaining biscuit mix, then replace in the fridge for 4 hours. Your coffee crumble cake is ready to serve!
Further reading: How to make cappuccino at home.

Now you can have fun in the kitchen preparing these quick summer desserts to please the most gourmet of palates; but first you´ll need all the right products, starting with Corsini coffee, the key ingredient in all the recipes. We´ve worked in coffee since 1950, selecting only the very best products to please our customers. In our online shop you can buy high-quality coffee beans, as well as pods and capsules to suit all tastes. What are you waiting for?