Nothing beats getting together with friends and indulging in a dessert or 3! We’re big fans of coffee flavoured dessert, especially coffee flavoured desserts made with coffee from our beloved Jura Coffee Machine so we thought we would share 3 of our favourites that you can make for your next get together.


Tiramisu is probably the most favourite coffee dessert ever, and for good reason– it’s delicious! Here’s our favourite recipe for this Italian classic!

½ cup (120 ml) brewed espresso from your Jura Coffee Machine at room temperature
¼ cup (60 ml) dry Marsala wine, divided
2 teaspoons vanilla extract
3 large egg yolks
¼ cup (50 grams) granulated sugar, divided
225 grams mascarpone cheese
¾ cup heavy cream
18 to 20 Savoiardi Italian ladyfingers
30 grams dutch cocoa powder for dusting


Combine the Jura espresso, 2 tablespoons of the Marsala wine, vanilla extract, and a tablespoon of the sugar in a wide bowl.

Prepare the Filling

Whisk egg yolks, 2 tablespoons of Marsala, and 3 tablespoons of sugar in a bowl set over a saucepan of barely simmering water until tripled in volume, 5 to 8 minutes. Do not stop beating until removed from the heat otherwise your eggs will scramble.

Remove the bowl from heat then beat in mascarpone cheese, spoon by spoon, until just combined.

Whip cream in a bowl until it holds stiff peaks.
Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the whipped cream until combined then the remaining half, folding in until combined. Don’t overmix or it will become flat.

Putting it all together

Dip half of the ladyfingers very quickly into the Jura coffee mixture to soak up the coffee (not too much), and line the bottom of a 9-inch square dish.

Spoon half of the mascarpone filling over the ladyfingers and spread into an even layer.
Repeat the biscuit and mascarpone layers until the tray is filled. The top layer should be mascarpone cream. Dust the top with cocoa powder. Cover with plastic wrap and refrigerate at least 6 hours.

Coffee Panna Cotta

Panna Cotta is one of those desserts, that when done well can be absolutely delicious! They key to this recipe is the ‘wobble’. Panna Cotta literally translates to ‘cooked cream’ and is essentially a custard. So when you scoop it out of the pot it should have a good little wiggle to it.


2 teaspoons plain gelatin (from 1 envelope)
¼ cup water
5 tablespoons sugar
½ cup hot espresso from your Jura coffee machine
1 ½ cups heavy cream


Moisten the gelatin with the water in a small bowl and heat in a microwave oven for 30 seconds to dissolve.

Mix the sugar with the Jura espresso in a medium bowl until dissolved.

Add the gelatin mixture and stir well with a rubber spatula, as the gelatin mixture tends to stick to the bottom of the bowl. Add the cream and mix.

Pour into four espresso cups. Refrigerate. The pannacotta will take 1 to 2 hours to set.

Mocha Mousse

Chocolate mousse is often a family favourite and can be prepared a couple of days in advance, which makes for good entertaining. This one is supercharged with that extra espresso hit!

200g unsweetened baking chocolate, chopped finely
¼ cup plus 2 tablespoons castor sugar, divided
¼ cup of Jura espresso cooled
pinch sea salt
4 large eggs
1 teaspoon pure vanilla extract
¾ cup heavy cream
grated chocolate, for garnish

Separate the eggs and place the whites in the bowl of a stand mixer and allow them to come to room temperature.
Place the yolks in a medium-sized heatproof bowl

Fill a large sauté pan with 2 inches of water and bring to a simmer.
Add ¼ cup of the sugar, cooled espresso, and sea salt to the egg yolks and whisk to combine.

Place in the bowl of gently simmering water, and whisk constantly until the yolks almost double in volume, and change colour to a pale yellow.

Remove the bowl from heat and add the chopped chocolate, stir until fully combined.
Beat the egg whites until they become fluffy, then gradually add 2 tablespoons of sugar and beat until stiff peaks form.

In a separate bowl, beat the heavy cream until it forms stiff peaks.

Fold the egg whites into the chocolate mixture gently, then fold in the remaining whipped cream until just incorporated.  Pour into wine glasses, coffee mugs, or ramekins, cover, and chill a minimum of 2 hours.

These three desserts are all pretty simple and will give you the chance to not only show off your cooking skills but also your taste for Jura coffee!

We have a huge range Jura coffee machines on display in our Adelaide Appliance Gallery showroom, so why not pop in and try a cup of coffee for yourself or maybe bring us in some of these delicious desserts that you have made!