Coffee Cheesecake

Ingredients for Coffee Cheesecake:
Biscuit crumbs 1 packet
Melted butter 4 tbsp
Coffee 4 tbsp
Cream cheese 24 oz
White sugar 1 cup
Eggs 2
Flour 4 tbsp
Semisweet chocolate 1 oz

Method:
Mix the melted butter into the crumbs. 
Moisten with 2 tablespoons of the coffee liqueur. 
Press into an 8- or 9-inch spring-form pan. 
In a bowl, mix cream cheese, and sugar until very smooth. 
Add 2 tablespoons coffee, and mix. 
Add the eggs and the flour; mix SLOWLY until just smooth. 
If the cheesecake batter is too thick, add a little cream. 
Do not over mix at this point. 
Pour batter into crust. 
Bake at 180 degrees C for 40 to 45 minutes, or until just set. 
Open oven door, and turn off the heat. 
Leave cake to cool in oven for 20 minutes. 
Remove from oven, and let it finish cooling. 
Refrigerate for at least 3 hours, or overnight. 
Right before serving, grate the semi-sweet chocolate over top.

Coffee Walnut Cupcakes

24+ cupcakes can be made with this recipe.

Coffee Walnut Cupcakes by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.

Coffee Walnut Cupcakes

24+ cupcakes can be made with this recipe.

Coffee Walnut Cupcakes by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.

Mocha Coffee

Ingredients:
Evaporated milk 14 oz (1 can)
Strong coffee 2 cups
Hot water 1 cup
Cocoa powder ½ cup
Sugar ½ cup

Method:
In a saucepan, mix the cocoa powder and sugar. 
Add the hot water and whisk lightly until smooth. 
Heat gently for 2 minutes until the mixture turns thick, stirring constantly. 
Add the evaporated milk and the coffee. 
Heat to just boiling, beat, then serve.

Mocha Coffee by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Mocha Frappuccino

Ingredients for Mocha Frappuccino:
Milk ½ cup
Chocolate syrup 2 tbsp
Caster sugar 1 ½ tbsp
Strong coffee 1/3 cup
Ice 1 cup 

Method
In a blender, combine everything but the ice, and blend until sugar has dissolved. 
Add ice and blend until smooth. 
Serve immediately.

Mocha Frappuccino by Zarnak Sidhwa

Mocha Drink

Ingredients for Mocha Drink:
Coffee powder 2 tbsp
Hot water 2 tbsp
Milk 2 cup
Cream ½ cup
Chocolate ice-cream 4 scoops
Drinking chocolate 4 tbsp

Method:
Dissolve the chocolate in hot coffee. 
Pour in milk. 
Chill. 
Whisk in cream. 
Pour over ice cream in the glasses. 
Serve immediately.

Mocha Drink by Zarnak Sidhwa

Coffee Victoria Sponge Cake with Coffee Buttercream Filling

Ingredients for Coffee Victoria Sponge Cake:
Eggs 4
Coffee powder 2 tbsp
Butter 8 oz
Caster sugar 8 oz
Flour 8 oz
Baking powder 1 tbsp

Ingredients for Coffee Buttercream Filling:
Butter 2 oz
Icing sugar sifted 6 oz
Coffee 1 tbsp
Hot water 1 tbsp
Milk 1 tbsp

Method
Beat eggs, add in coffee, butter, caster sugar, fold in flour and baking powder and pour in 2 sandwich tins and let bake for 25 minutes at 180 degrees C. 
Let cool well. 

To make the butter cream:
Beat butter, icing sugar, coffee, water and milk, use half to fill and sandwich both cakes and the other to top on the cake.

Coffee Victoria Sponge Cake by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Sonia's CollectiOn.

Iced Coffee

Ingredients for Iced Coffee:
Milk 4 cups
Sugar ¼ cup
Coffee powder ¼ cup
Lukewarm water ¼ cup
Ice as required

Method
Mix coffee and sugar in water and stir till all dissolves. 
Then add milk and blend in the blender.
Add ice cubes and serve.
Can top with whipped cream.

Iced Coffee by Zarnak Sidhwa

Black Forest Coffee

Ingredients for Black Forest Coffee
Coffee 6 oz
Chocolate syrup 2 tbsp
Maraschino cherry juice 1 tbsp
Whipped cream 1 tbsp
Maraschino cherry 1
Chocolate (semisweet and grated) ½ square

Method
Blend together coffee, chocolate syrup, and cherry juice. 

Add a dollop of whipped cream on top and sprinkle some chocolate gratings on top.

Place a cherry on it and serve.

Black Forest Coffee by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by ATEEQA'S COUTURE.

Coffee Sauce

Ingredients:
Water ½ cup
Corn syrup ¼ cup
Corn flour 2 tsp
Coffee Powder 1 tbsp
Vanilla Essence ½ tsp

Method: 
In a saucepan combine water, corn syrup, corn flour, and coffee powder. 
Cook and stir over medium heat until mixture is bubbly. 
Cook and stir for 2 minutes more. 
Remove mixture from heat. 
Stir in the 1/4 teaspoon vanilla. 
Cover and chill sauce in the refrigerator until serving time.

Coffee Sauce by Zarnak Sidhwa

Coffee Praline Ice Cream

Ingredients
Egg yolks 4
Sugar ¼ cup
Milk 1 cup
Coffee powder 2 tbsp
Cream 2 cups
Praline ¾ cup

Ingredients for Praline
Sugar 1 cup
Walnuts, crushed ½ cup

Method
Whisk egg yolks and sugar over a pan of simmering water and beat till thick and creamy. 
In another pan scald milk, stir in coffee pour over eggs. 
Place on a double boiler and let cook till thick. 
Remove from heat and add in the cream, cool and refrigerate in air tight box, take out and beat every 3-4 hours, freeze overnight, mix in praline just before the final setting. 
Serve in scoops.

To make the praline, heat sugar till brown and add the nuts and let cool by pouring on a greased lid till firm, refrigerate and crush.

Coffee Praline Ice Cream by Zarnak Sidhwa

Toffee Mocha Dessert

Ingredients for Toffee Mocha Dessert:
Sponge cake 1
Coffee cooled 3/4 cup
Cream cheese (softened) 8 oz
Chocolate syrup ½ cup
Sugar 2 - 4 tbsp
Cream 2 cups
Toffees (crumbled) 2-3 tbsp

Method:
Cut sponge cake into 1-inch cubes.
Place cake cubes in an ungreased 13-in. x 9-in. dish. 
Add coffee and toss lightly. 
In a large bowl, combine the cream cheese, chocolate syrup and sugar until smooth. 
Fold in cream. 
Spread over cake. 
Sprinkle with crushed toffees.
Cover and refrigerate for at least 1 hour. 
Garnish with additional toffees if desired.

Toffee Mocha Dessert by Zarnak Sidhwa

Espresso truffle cups

Ing :
1 ¼ cups white chocolate
1 ½ tsp oil
2 tbsp cream
1 tsp coffee
1/3 cup chocolate or choc chips
Cocoa powder or coffee, to sprinkle
White chocolate for toping

Method :
Melt white chocolate and coat petit four cases with it, making sure the mixture is well spread up to the sides as well. 

Chill. 

In a pan over low heat, melt cream, chocolate chips and coffee. 

Refrigerate. 

When cups are set and coffee mixture is cool, pipe or carefully spoon 1 tsp of coffee mixture in the cups. 

Spoon extra white chocolate to cover the top. 

Chill. 

Sprinkle coffee or cocoa over each cup and serve.

Espresso truffle cups by Zarnak sidhwa

Tiramisu Shots

Tiramisu Shots by Zarnak Sidhwa

Mocha Truffles

Ing :

1 cup cream

1 tbsp heaped coffee

2 tbsp unsalted butter

1 tsp light corn syrup

8 oz dark chocolate, chopped

Coating :

6 oz dark chocolate 

½ cup cocoa, sifted

Method : 

Boil cream along with coffee, remove from heat and cover and leave for 15 minutes, strain through a fine sieve, measure out ½ cup cream and proceed with recipe then. Mix cream, butter and corn syrup, put on medium heat till it boils, keep stirring, remove from heat and add in the chopped chocolate. 

Do not stir, after 5 minutes whisk to combine the chocolate and then transfer to a flat dish and cool. 

Refrigerate an hour or till firm. 

Line baking sheets with greaseproof paper. 

Using a mini scoop or 2 teaspoons, from mixture into small balls and place on the sheets lined with greaseproof paper. 

Meanwhile melt 6 oz chocolate and let it cool for a little while. 

Remove filling from fridge and dip in melted chocolate and coat with cocoa. Refrigerate till set. 

Makes 24.

Mocha Truffles by Zarnak Sidhwa

Mocha Brownies

Ing for Mocha Brownies:
2 oz butter
4 oz chocolate, chopped
6 oz brown sugar
2 eggs
1 tbsp coffee, dissolved in 1 tbsp hot water
3 oz plain flour
½ tsp baking powder
2 oz chopped walnuts

Method :
Melt chocolate and butter and set aside to cool. 
Beat sugar and eggs and fold in the chocolate mixture and cooled coffee. 
Fold in sifted flour and baking powder and walnuts. 
Pour in a greased and lined 8” square tin and bake at 180° for 25 minutes. 
Cool in tin and then remove from tin, peel off paper and cut in squares and serve.
Makes 16.

Mocha Brownies by Zarnak Sidhwa