Get a caffeine hit with our 73 decadent coffee dessert recipes

Trade up the morning espresso for one of these decadent desserts with a caffeinated kick. Think espresso-spiked frosting, Italian-style tiramisu or a classic chocolate and coffee-flavoured decadent cake.

by delicious. team

delicious. team

Feb 05, 2026

Tiramisu crepe cake

You've had tiramisu, but have you tried our tiramisu crepe cake? This stunning layered dessert brings together the elegance of French crepes and the rich, comforting flavours of classic tiramisu. The best part about this easy recipe is that it's both impressive and surprisingly achievable at home.

Prepare to be obsessed with this mocha cake with fluffy espresso frosting

“For my entire life, or at least my entire life as a baking book author, I have been on a quest to find the perfect chocolate cake. Now, I know this is a near impossible feat. There are at least 10 versions of chocolate cakes that I can rattle off at the drop of a hat, but still, I will forever be on the quest for that perfect cake. This one comes fairly close, and I present it to you. This darling. She is rich in cocoa flavour and has a beautiful tight sponge. I’ve served this with a mascarpone whip, but a chocolate buttercream works perfectly, too.” - Emelia Jackson

Espresso martini layer cake

Warren Mendes takes an all-time favourite cocktail – the espresso martini – and turns it into a show-stopping crowd-pleaser.

Florentine chocolate tart with coffee meringue

Delicious on the eyes and in the mouth.

Three-tier pavlova tiramisu recipe

Italy heads down under with this decadent dessert.

Fresh ideas

Yotam Ottolenghi's sunset pavlova with orange syrup

(5)

Serves 8

You can never go wrong with a pav. But you’ve also never had one quite like Yotam Ottolenghi’s. It’s guaranteed to please – and surprise – everyone. What you need to know before you start Begin this recipe the night before to allow the meringue base to cool completely. You’ll also need a stand mixer fitted with the whisk attachment and uninterrupted access to an oven overnight. If you don’t have a stand mixer, feel free to use electric beaters or even a whisk for an arm workout. You’ll also need some basic cooking equipment like a baking tray, spatula, saucepan, a mandoline to shave the fruit (or a sharp knife) and mixing bowls. Why is this the best sunset pavlova with orange syrup recipe? Crunchy meringue with pillowy interiors, luscious cardamom cream, beautiful fresh Aussie summer fruit and sweet and vibrant syrup come together to create the perfect centrepiece for your Christmas feast or family barbecue. Created by famed chef and restaurateur Yotam Ottolenghi, you’ll love the chewy-marshmallow base of the meringue, the sweet and spicy aromatic cardamom-spiked whipped cream that pairs beautifully with in-season stone fruit, and the sweet and sticky rosemary-infused orange syrup. While it looks mighty impressive, don’t let that daunt you – once you nail the basics, it’s simple to recreate at home, and you’re free to make your own tweaks like adding cherries or fresh basil leaves. Why do you make pavlova the day before? Starting your pavlova recipe the day before you’re ready to serve allows the base to cool completely after it has baked. This slow cooling process prevents it from cracking too much – but don’t fret if it does! The imperfections of a cracked pavlova can easily be hidden with a dollop of cream, and this will in no way affect the overall final taste of the dish. What ingredients you’ll need Egg whites: Egg whites form the base of the meringue. For this 8-person pavlova, you’ll need roughly 6-7 large eggs at room temperature. Caster sugar: Caster sugar dissolves easily into the egg whites, helping to create a smooth, glossy texture and adding a touch of sweetness. It’s also used in the orange syrup and cardamom cream. Cornflour: Cornflour is added to the meringue to give the pavlova its characteristic soft, marshmallow-like interior. Apple cider vinegar: Vinegar helps to stabilise the egg whites and strengthens the meringue, ensuring it holds its shape during baking, and adds acidity and brightness to the rosemary syrup. Orange juice: Orange juice forms the base of the syrup. It provides a fresh, tangy sweetness that balances the richness of the pavlova. Rosemary: Fresh rosemary infuses the syrup with a subtle, aromatic herbal note. Lemon juice: Lemon brightens the syrup and helps to cut through the sweetness of the pavlova and orange juice. Thickened cream: Thickened cream adds a rich, velvety texture to the cardamom cream. Mascarpone: Mascarpone contributes a creamy, slightly tangy flavour that enhances the richness of the whipped cream. Cardamom pods: Crushed cardamom pods release their aromatic, spicy-sweet flavour, infusing the cream with warm notes. Nectarines: Nectarines add a juicy, fragrant sweetness with a hint of tartness to the finished dish. Yellow or red plums: Choose yellow or red plums for their burst of fruity flavour to help balance the sweetness of the pavlova. Green grapes: Grapes add a crisp, refreshing sweetness and a slight tartness to the dish. Passionfruit: Passionfruit brings a tangy-sweet flavour, adding to the summer tropical flair of the pavlova. What are the secrets of pavlova? There are a few tips and tricks you can follow to nail the perfect pavlova: If you can, avoid making your pavlova on a humid day. This can cause your meringue to absorb the moisture in the air, turning it soft and sticky Use fresh, room-temperature eggs for your meringue to create a more stable and lighter base. Don’t forget the cornflour and vinegar to stabilise the egg whites and prevent the pavlova from ‘weeping’ – a term used to describe the liquid that leaks from a pav. It’s also very important that you ensure that you have fully dissolved the sugar when whisking, or your pav will weep. Check by rubbing the egg white mixture between your fingers, and whisk until you cannot feel any granules of sugar. Take the time to cool the meringue base completely. This will prevent too much cracking. How to store leftover pavlova A dressed pavlova is best enjoyed on the day, as the crispness of the meringue will soften over time once toppings have been added. If you do have leftovers, store them wrapped in plastic or in an airtight container in the fridge and consume within 2-3 days. You may notice the base isn’t as crispy as it once was, and leftover pav can look a bit messy, but it's still super delicious. Try serving it in individual glasses, Eton mess-style, topped up with fresh fruit. How to serve Ottolenghi’s sunset pavlova with orange syrup Serve this showstopping pavlova on a platter at the centre of the dinner table after your main course of Christmas turkey, ham and sides. When you’re ready to plate up, top the meringue with a dollop of cream and spread it across the base, hiding any cracks (if any) and leaving a 2.5cm border around the edges. Gently place the fruit on top of the cream and pour over the syrup (removing the rosemary sprigs first). Feel free to dress it in the kitchen, or bring some theatrics to your dinner table by decorating in front of your guests. When it’s time to dig in, serve onto individual plates with dessert forks. If you love Yotam Ottolenghi’s sunset pavlova with orange syrup recipe, try this For more fresh and fruity summer desserts, try our favourites: Summer prosecco jelly Lemon and lime tart Passionfruit cheesecake slice

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Yotam Ottolenghi's sunset pavlova with orange syrup

(5)

Serves 8

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Grapes

Grapes are at their peak right now, look for firm, bright fruit for a sweet juicy snack.

This chocolate and coffee tiramisu cake is a dessert lover’s dream

Creamy tiramisu meets fluffy chocolate and espresso cake in this match made in heaven. And to top it off, this show-stopper dessert is easier to make than it appears.

Chilled cappuccino cheesecake

Take the classic cookies and cream cheesecake to the next level with your favourite coffee. You’ll need to start this recipe at least 5 hours ahead, and you’ll need a 22cm round springform pan.

Mocha mousse cheesecake

Mocha fudge cheesecake with chocolate mousse

Chocolate mousse and mocha are a match made in heaven. You’ll need to start this recipe at least 5 hours ahead, and you’ll need a 22cm springform pan for this recipe.

Vietnamese coffee cake

"This is our take on the famous Vietnamese coffee. We’ve transformed an effortless melt-and-mix cake into a stunning dessert simply by adding a fluffy condensed milk buttercream and a little chocolate fudge." – Lucy Nunes

Espresso meringata

Aussie icon meets Italian classic.

Espresso martini cheesecake

Your favourite cocktail is now available in dessert form with this indulgent espresso martini cheesecake. Layers of biscotti and coffee make the crumbly base of this delicious dessert with a smooth blend of cream cheese, ricotta and espresso martini syrup to make the luxurious filling. Top with a layer of whipped mascarpone and add some extra syrup and cocoa powder for the full effect. One slice just won't be enough.