If coffee is one of the most important meals of your day, then these decadent desserts are right up your alley. All infused with the roasted intensity of coffee, these puds are exactly what you need to satisfy your craving!

Affogato Cake

Moist hazelnut and coffee cakes drenched in a sweet coffee syrup and served with a scoop of ice cream…this is affogato reinvented!


  • 185 grams self-raising flour
  • 1 tbsp cocoa powder
  • 1⁄2 tsp bicarbonate of soda
  • 3⁄4 cup ground hazelnuts or almonds
  • 275 grams caster sugar
  • 100 grams butter, melted
  • 3 eggs
  • 2 tbsp milk
  • 1⁄2 cup strong espresso coffee, cooled {see tips}
  • 1 litre vanilla bean ice-cream


  • 220 grams caster sugar
  • 1/3 cup hazelnut-flavoured liqueur
  • 1⁄2 cup hot strong espresso coffee {see tips}


PREHEAT the oven to 180°C. Grease 10 holes of a 12-hole mini cheesecake pan with removable bases. Line bases and sides with baking paper.

SIFT flour, cocoa and baking soda into a large bowl; stir in hazelnut meal and sugar. Add butter, eggs, milk and coffee; whisk until smooth.

SPOON mixture into holes. Bake cakes for 25 minutes or until a skewer inserted into the centre comes out clean.

SCOOP ice cream into 10 balls; place on a chilled tray. Freeze until ready to serve.

COFFEE SYRUP Stir sugar and liqueur in a small saucepan over low heat until sugar dissolves. Bring to the boil; boil, without stirring, for 3 minutes or until syrup thickens. Cool for 2 minutes. Stir in coffee and cool. Leave cakes in the pan for 5 minutes before transferring to a large plate. Drizzle with half the syrup. Serve cakes warm or cooled, topped with ice cream and drizzled with remaining syrup.

TIP: Affogato, meaning ‘drowned’ in Italian, is an instant dessert, made by dousing ice cream with a shot of hot espresso and liqueur. We’ve kept our cake version simple, creating a hazelnut-based cake topped with a scoop of ice cream, drenched with a hazelnut liqueur and coffee syrup.


Irish Coffee Malva Pudding

A delicious, boozy twist on a South African classic, this Irish coffee malva pudding with make your guests giddy with happiness!

Recipe and styling by Claire Ferrandi; Photograph by Dylan Swart

Irish coffee malva pudding

TOTAL TIME 50 min, plus cooling | SERVES 6



  • 200g sugar
  • 2 eggs
  • 30ml (2 tbsp) apricot jam
  • 15ml (1 tbsp) butter, melted + extra, to grease
  • 10ml (2 tsp) white wine vinegar
  • 180g cake flour
  • 5ml (1 tsp) bicarbonate of soda
  • 2,5ml (½ tsp) salt
  • 80ml (1/3 cup) milk


  • 125ml (½ cup) fresh cream
  • 60ml (4 tbsp) Irish whiskey
  • 30ml (2 tbsp) brewed strong coffee
  • 100g brown sugar
  • 30ml (2 tbsp) butter
  • ready-made fresh custard, to serve



PREHEAT the oven to 180˚C. Grease a 26cm x 16cm rectangular ovenproof dish (or any other similarly sized dish) generously with butter and set aside until needed

BEAT sugar and eggs together with an electric mixer until pale and fluffy, then mix in apricot jam, melted butter and white wine vinegar.

IN a separate bowl, sieve together the flour, bicarbonate of soda and salt. Gently fold the dry ingredients into the egg mixture, along with the milk. Mix with a spatula until just combined – be careful not to overmix.

POUR the batter into the prepared dish and bake for 30 minutes, until brown and risen.


COMBINE all of the ingredients in a small pot and bring to a boil; stir until all of the sugar has melted. As soon as the pudding comes out of the oven, pour the hot sauce over it and allow to absorb for 10 – 15 minutes. Serve the coffee malva pudding warm with custard.


SEE MORE: Spend Garden Day at a coffee painting & baking workshop!

Spend Garden Day at a coffee painting & baking workshop!