Give your guests a real buzz with our Affogato Dessert Bar, a twist on the after-meal coffee. Just set up a self-serve station with freshly made espresso, ice cream, glasses of Frangelico or Kahlúa, and our easy additions – and you’re sure to keep the party going.
Affogato Dessert Bar
Cheat’s Cinnamon Sugar ‘Churros’
- 1 egg
- 1 egg yolk
- 2 tbsp cream
- 2⁄3 cup white sugar
- 1 tsp ground cinnamon
- 6 slices brioche bread
Preheat the oven to 220°C (200°C fan forced). Place the egg, egg yolk and cream in a bowl and whisk to combine. Place the sugar and ground cinnamon on a large tray and mix well to combine. Slice the brioche into 2cm-thick fingers. Line two large baking trays with baking paper. Lightly brush the egg mixture onto the brioche fingers, and then roll the brioche in the cinnamon-sugar mixture. Place the brioche fingers on the baking trays. Place in the oven and bake for 6 minutes, turning halfway, or until the brioche fingers are golden and crisp. Serve in glasses to go with your affogato.
Coffee Crunch Meringue Kisses Makes
45 small meringues
- 225ml egg whites (approximately 6 eggs) at room temperature
- 11⁄2 cups caster sugar
- 1 tsp white vinegar
- 1 tbsp instant coffee
Preheat the oven to 150°C (130°C fan forced). Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and then whisk on high speed until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking for 30 seconds after each addition. When all the sugar has been added, scrape down the sides of the bowl with a spatula and whisk for a further 6 minutes, or until the mixture is stiff and glossy. Add the vinegar and whisk for 2 minutes, or until glossy and combined. Line two large, lightly greased baking trays with baking paper. Place the meringue mixture in a piping bag fitted with a 1cm round nozzle. Pipe 3cm round meringue kisses onto the trays, leaving space for the meringues to expand while baking. Sprinkle the kisses with the instant coffee. Place the trays in the oven, reduce the temperature to 120°C (100°C fan forced) and bake for 40 minutes. Turn off the oven and allow the meringues to cool, with the oven door closed, for 1 hour.
Hazelnut Liqueur Choc-Caramel Sauce
Makes 11⁄2 cups
- 1 cup caster sugar
- 1 cup cream
- 1 tsp vanilla bean extract
- 200g dark chocolate, finely chopped
- 1⁄4 cup Frangelico
Place the sugar and 1⁄2 cup of water in a saucepan over medium heat, and stir until all the sugar has dissolved. Increase the heat to high and cook without stirring for 8 minutes, or until the sugar is deep golden in colour. Remove from the heat and carefully pour in the cream (the mixture will rapidly bubble). Return to the stove and stir to combine. Add the vanilla bean extract and chopped chocolate and stir until smooth. Remove from the heat, add the Frangelico and stir well to combine. Set aside to cool.
TIPS: You can use any alcohol for this recipe – try orange liqueur for a choc-orange caramel sauce. You can also omit the alcohol altogether if you like. The sauce will keep in an airtight jar in the fridge for up to 1 month. To serve, gently reheat.
Chocolate & Pretzel Dipped Ice Cream Cones
- 200g melted dark chocolate
- 1 tbsp vegetable oil
- 1 cup chopped pretzels
- 12 mini ice cream cones
Place the dark chocolate in a small bowl. Add the vegetable oil and mix well to combine. Set aside. Place the chopped pretzels in another small bowl. Dip the ice cream cones into the chocolate and then into the pretzels. Place on a baking tray lined with baking paper, and then refrigerate until set. Serve in glasses with your favourite ice cream.
Coffee Bean & Cacao Nib Praline
- 1 cup caster sugar
- 2 tbsp cacao nibs
- 1 tbsp chocolate-coated coffee beans, roughly chopped
Preheat the oven to 200°C (180°C fan forced). Place the caster sugar on a large baking tray lined with baking paper and, using a pallet knife, spread it out into a thin and even layer. Bake in the oven for 15 minutes or until the sugar is melted and dark golden in colour. Sprinkle the cacao nibs and chopped chocolate-coated coffee beans over the toffee, and then return the pan to the oven for 5 minutes. Remove from the oven and set aside to cool. Break into shards to serve.