Coffee Grind Me Kitchen
Putting the G back in Great tasting

Tarratoga Torte

3 egg whites
1 cup of castor sugar
1 teaspoon of baking powder
1 cup of finely chopped pecans or walnuts
2-3 teaspoons of very finely ground coffee (pulverized)
14 Sao biscuits finely crushed
Topping & Filling
1.5 cups of thick (double) cream
1-2 teaspoons of castor sugar to taste
2-3 tablespoons maple syrup (optional)
1 small block of dark chocolate
Beat the egg whites until stiff and gradually add the sugar and other ingredients. Preheat oven to 190C and line and grease 20cm cake tin. Spoon the mixture evenly into the tin and cook in the oven for approximately 40 minutes. Cool!
Beat the cream until stiff, adding the sugar gradually. If the mixture is not sweet enough for you 3-4 teaspoons of maple syrup may be added.
Place the base on a plate and cover with the cream mixture. Grate dark chocolate generously over the cream and chill for 2 hours before serving. Delish! especially when served with hot coffee!


Layered Coffee Mousse
1 cup strong black coffee (cold)
300g/10oz smooth creamed cottage cheese
Half cup of vanilla sugar
1 cup thickened cream, whipped
3 tablespoon choc bits or grated chocolate
2 egg whites
8 - 10 savoiardi (sponge finger) biscuits
Blend about one third of the coffee with the creamed cottage cheese and vanilla sugar. Fold in whipped cream and about two thirds of the chocolate. Beat the egg whites until stiff and fold in the coffee/cream/cheese mixture to make a mousse. Pour the remaining coffee into a deep plate and dip each biscuit briefly into the coffee. Spoon about one quarter of the mousse into a glass serving bowl and cover with about half of the biscuits, add the remaining mousse and top with the rest of the biscuits. Sprinkle the top with the remaining chocolate, and serve at once.


Coffee Fudge
half a cup black coffee
225gms butter
900gms sugar
one cup condensed milk
50gms sultanas chopped
Put all Ingredients except sultanas into a large saucepan and stir gently over low heat until sugar dissolves. Bring to the boil and stir occasionally, until a teaspoon of fudge dropped into a cup of cold water will form a soft ball. Remove from heat and dip base of pan into cold water for a few minutes to cool contents, then beat with a wooden spoon until the mixture thickens but will just pour from the pan. Quickly mix in the sultanas and pour into a greased pan to a depth of 3 to 5cms. Allow to set and then cut into squares.


Kahlua Prunes
450gms Demerara sugar
half to one cup cold black coffee
450gms pitted prunes
400mls Kahlua
100mls Vodka
Place coffee and Demerara sugar into a saucepan and bring to the boil whilst constantly stirring. Reduce heat and simmer for a further 5 minutes. Add prunes and simmer for about 40 minutes. Remove prunes from liquid and put them into small sterilized jars. In another container add the vodka to the Kahlua, and pour over the prunes, half filling the jars, then top up each jar with the prune syrup and seal the jars. The Kahlua Prunes can be served in a day or two as a delicious dessert, especially with cream or ice cream, or they will keep for some months in the jars.

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