It’s well-known that coffee goes well with desserts. A study by Aarhus University reveals that because the drink can increase one’s ability to taste the sweetness in desserts, coffee is associated with chocolates and pastries. That said, those who want to look out for their health may be unsure of coffee's impact on their body.
Thankfully, a Physiological Research report on coffee’s health-promoting effects shows that coffee has antioxidant and anti-inflammatory properties, which can prevent diabetes and cardiovascular diseases. Now, if you’re trying to shed some pounds, don’t worry about whether or not coffee can cause weight gain. The report also shares that caffeine can help reduce fat stores.
So, if coffee with dessert is a pairing that you enjoy, then you don’t have to cut them off from your life. Instead, modern weight loss programs encourage you to follow a well-balanced diet and go for healthier versions of your favorite treats. As long as you increase your intake of nutrient-rich ingredients such as eggs, fruits, veggies, and whole grains, you can make space for the food that you love. In addition, you can make many low-calorie dessert recipes with coffee that are just as delicious and satisfying.
This article has listed four recipes that you can easily make and enjoy.
Created by Alba Campeol and chef Roberto Linguanotto in 1972, tiramisu came to be after Linguanotto accidentally included mascarpone in a bowl of eggs and sugar. After confirming how great it tasted, they then added coffee-soaked ladyfingers to complete the recipe.
Typically, espresso is used for the dessert as it has a rich and robust flavor profile. You can substitute double cream for quark for a lighter, low-calorie version.
- 2 tsp espresso coffee powder
- 1 tbsp coffee liqueur
- 3 tbsp maple syrup
- 250g tub quark
- ½ tsp vanilla extract
- 100g fat-free yogurt
- 10 ladyfingers
- Cocoa powder
- In a bowl, stir the coffee into boiling water, then let it cool. Afterwards, add the liqueur and maple syrup. In another bowl, beat the vanilla, remaining maple syrup, and quark until the mixture smoothens. Toss in the yogurt after.
- Break the ladyfingers in half. Then, dip two pieces into the coffee syrup and place it in a shallow dessert glass. Repeat this process with three more glasses. Next, take a spoonful of the quark mixture, layer it on top of the ladyfingers, and then repeat each layer again.
- Once you’ve finished, chill your glasses for an hour. To serve, dust each glass with cocoa powder.
Coffee walnut sponge cake
Our post mentioned how Castella, which is reminiscent of sponge cakes, was introduced to Japan in the 16th century by Portuguese merchants. Because the dessert is light and mildly sweet, it’s wonderful to pair with medium-bodied coffee with deep flavors. If you want to marry these into one dessert, you may be interested in this next recipe.
Ideally, medium-dark roasted coffee would give this cake the right amount of kick. To ensure that it’s also low in fat, you can opt for 0% fat yogurt and forgo topping it with icing sugar.
- 1 tbsp bicarbonate of soda
- 175g self-raising flour
- 17 g light brown soft sugar
- 50 ml vegetable oil
- 1 tsp vanilla essence
- 60g chopped walnuts
- 2 tbsp coffee powder dissolved in 3 tbsp hot water
- 6 tbsp 0% fat yogurt
- 2 egg whites
- Preheat the oven to 170°C and spray a 24cm square cake tin with low-fat cooking spray.
- Sieve the flour and bicarbonate of soda into a bowl. After, stir in the yogurt, vegetable oil, vanilla essence, sugar, coffee powder, and chopped walnuts.
- In another bowl, beat the egg whites to soft peaks. Gently fold them into the cake mixture until the batter smoothens. Then, spoon the batter into the tin and level it to a flat surface.
- Bake for approximately 30 minutes. Check that the cake is cooked through by inserting a skewer into the center, then remove it from the oven.
- Let the cake rest in the tin for a couple of minutes. Then, allow it to cool to room temperature before serving.
Coffee jelly, which a 2022 The Commons Cafe feature titled ‘Coffee Jelly: A Popular Dessert In Saiki Japan’ explains is ubiquitous in Japanese cafes and restaurants, is made from coffee, gelatin, and sugar.
Though it’s typically served with ice cream or whipped cream, the recipe below has excluded them to avoid unnecessary calories. To let the coffee flavor shine, use dark roast coffee beans for a deeper and well-balanced taste.
For the jelly
- 1 oz gelatin powder
- 2 cups hot water
- 4 cups cold water
- 4 tsp coffee powder
For the cream
- 1.5 cups heavy whipping cream
- 1 tsp vanilla extract
- 1 tsp liquid stevia
- In a large bowl, combine the hot water and gelatin and stir until dissolved. Repeat the process when you put in the coffee. Then, after adding the cold water, cover the bowl and refrigerate for four hours.
- Mix the cream, vanilla extract, and liquid stevia in another bowl. Refrigerate once the color is uniform.
- Before serving, slice into the jelly horizontally and vertically as many times as desired. After, serve one cup of coffee jelly with ¼ cup cream mixture.
Whole wheat espresso brownies
Brownies are a dessert that’s beloved by many. According to a 2021 Little Indiana Bakes article on the history of brownies, the dessert’s origins can be traced back to 1893, when Chicagoan Bertha Palmer asked Chef Joseph Sehl to create a portable cake-like treat for the 1893 World’s Fair ladies' boxed lunches.
Now, chocolate and coffee are a powerful combination for brownies. With the addition of espresso, you’re in for a delicious depth of flavor, especially as the caffeine's acidity complements the chocolate’s warm bitterness. That said, the recipe below has incorporated whole wheat flour to make less sinful but equally tasty espresso brownies.
- ¼ cup applesauce
- ½ stevia powder
- 2 oz unsweetened chocolate chunks
- 3 tbsp coffee powder
- 2 eggs
- 1.5 tbsp vanilla extract
- 1 tbsp unsweetened cocoa powder
- ½ cup whole wheat flour
- Preheat the oven to 160°C. In a double boiler, combine the applesauce, chocolate chunks, and stevia powder until the chocolate melts. After dissolving the coffee powder in hot water, add it to the mixture.
- Remove the chocolate mixture from the heat and let it cool. Once warm, whisk in the eggs and vanilla extract.
- In a separate bowl, combine the whole wheat flour and salt. Then, fold into the chocolate mixture until smooth.
- Lastly, spread the mixture in a greased baking pan and bake for 25 minutes. Serve once cooled.