Christmas calls for fragrant cakes and hot cups-here you’ll find five simple yet impressive recipes that enhance coffee. Each preparation is designed for homemade tools-ESE pods, mocha or espresso-with clear directions on dosage and flavor yield. Choose the right blend, take care of the extraction, and bring desserts and sauces to the table that really taste festive.
Tiramisu “Panettone Edition”
For 6 servings
Ingredients: 500 g mascarpone, 3 fresh eggs, 90 g sugar, 300 g panettone, 250 ml espresso (or short ESE 25-27 ml × 6-7 shots), 40 ml Marsala or rum, bitter cocoa to taste, salt.
Procedure:
- Whip yolks with sugar until light-foamy; incorporate mascarpone.
- Whip the egg whites with a pinch of salt and combine with movements from the bottom to the top.
- Cut panettone into 1.5-2 cm slices; mix coffee and liqueur (cold).
- Quickly pass the slices through the coffee (without soaking).
- Layer: panettone, cream, cocoa; repeat. Rest 4-6 hours.
Technical notes: use a short espresso to concentrate flavors and limit water. With ESE: blend with some Robusta to hold up mascarpone.
Also read our tips on ESE 44mm wafers in our guide
Coffee and orange cream with amaretti crumble
For 4 glasses
Ingredients: 350 ml whole milk, 150 ml fresh cream, 2 egg yolks, 70 g sugar, 20 g cornstarch, 80 ml coffee (3 shots ESE 25-27 ml), organic orange zest, 8 macaroons, dark chocolate chips.
Procedure:
- Heat milk+cream with zest; let steep 10 minutes.
- Whisk yolks, sugar and starch; pour in strained liquids, then coffee.
- Return to the heat and thicken while stirring.
- Pour into glasses; top with macaroon crumble and chips.
Tip: For a more “chocolatey” profile, use a balanced blend; for light citrus notes, try a 100% Arabica.
Here are some helpful tips for any problems with ESE wafers
Mascarpone-café mousse with pomegranate gelée
For 6
Ingredients: 250 g mascarpone, 200 ml whipped cream, 70 g sugar, 60 ml strong coffee, 6 g gelatin sheets; for gelée: 200 ml pomegranate juice, 30 g sugar, 6 g gelatin.
Procedure:
- Soak 3 g gelatin in water; dissolve it in 20 ml hot coffee, then combine with the rest of the coffee.
- Process mascarpone+sugar, incorporate coffee and finally whipped cream.
- Pour into glasses and chill 2 hours.
- Gelée: heat juice+sugar, add soaked gelatin (3 g), cool and pour over.
Matching: hazelnut kernels or praline almonds.
Coffee sauce for pandoro (toffee coffee sauce)
For 8 slices
Ingredients: 120 g sugar, 40 g butter, 100 ml cream, 40 ml double espresso, pinch of salt.
Procedure:
- Caramelize sugar to dry; off heat add butter, then warm cream.
- Add the coffee and salt; return to the heat 1-2 minutes until the spoon is tasseled.
- Pour lukewarm over pandoro; finish with candied orange.
Tip: If the sauce “clumps,” add a tablespoon of hot water and stir.
Choose the waffle blend that’s right for you in our guide
Hot chocolate with coffee and spices
For 2 cups
Ingredients: 300 ml milk, 80 ml espresso (or mocha concentrate), 80 g dark chocolate, 10 g bitter cocoa, 10 g cornstarch, 30 g sugar, pinch of cinnamon and nutmeg.
Procedure:
- Dissolve cocoa, starch and sugar in a little cold milk; add the rest of the milk.
- Bring to a gentle boil, thicken, combine coffee and chocolate; stir until smooth.
- Adjust spices to taste.
Tip: With ESE pods, use 3 short shots to concentrate and not water down.
Quick FAQ
Can I use decaffeinated?
Yes: choose a deca with good body (CO₂ or water) and keep the same doses.
Better hot or cold coffee in creams?
Warm: avoids disassembling eggs/cream and does not “cook” the mascarpone.
Can I prepare in advance?
Yes: tiramisu and mousse up to 24 h before; toffee sauce regenerates in bain-marie.
