Guatemalan Coffee Dessert Recipes: Tiramisu, Ice Cream & More

The secret to a truly unforgettable dessert often lies in one exceptional ingredient. For those looking to elevate their baking from simple to sublime, the answer might just be brewing in your coffee pot. We're not talking about just any coffee; we're talking about the rich, complex, and aromatic beans from the volcanic highlands of Guatemala.

Guatemalan coffee, with its notes of chocolate, nuts, and bright citrus, offers a depth of flavor that can transform a good dessert into a gourmet experience. Its well-balanced body and clean finish make it a versatile and exciting ingredient for home bakers and foodies alike. Get ready to impress your guests (and yourself!) with these sophisticated coffee dessert recipes.

The Baker's Edge: Single Origin vs. Blend

Before we dive into the recipes, let's talk about the coffee itself. When you're baking, the quality of your coffee matters just as much as the quality of your chocolate or vanilla. You'll often see terms like "single origin" and "blend." What's the difference, and why does it matter for your dessert?

• Single Origin: This means the coffee beans come from a single, specific geographic location—in this case, the lush, volcanic regions of Guatemala. Using a single origin coffee allows the unique flavor profile of that region to shine through. You get consistency and a distinct character—perhaps a bright acidity or a deep, dark chocolate note—that can be specifically paired with other ingredients in your dessert. When you buy single origin, you are choosing a coffee with a specific story and a traceable, terroir-driven flavor.

• Blend: A blend consists of coffee beans from various locations, roasted together to achieve a balanced and consistent flavor profile. While great for your daily cup, the nuanced flavors of individual regions can be lost.

For baking, using a single origin Guatemalan coffee gives you more control and allows you to create a dessert with a truly distinct and sophisticated flavor profile. The specific Guatemalan coffee types, such as those grown in Antigua or Huehuetenango, offer unique notes that can complement everything from rich chocolate to creamy caramel.

1. Guatemalan Coffee & Cardamom Tiramisu

This isn't your average tiramisu. We're elevating this classic Italian dessert by infusing the coffee soak with the warm, aromatic spice of cardamom, which beautifully complements the chocolatey notes of Guatemalan coffee.

Yields: 6-8 servings

Prep time: 25 minutes

Chill time: 4 hours, or overnight

Ingredients:

• $1 \frac{1}{2}$ cups strongly brewed Guatemalan coffee, cooled

• $\frac{1}{4}$ cup coffee liqueur (optional)

• 4 large egg yolks

• $\frac{1}{2}$ cup granulated sugar

• $1 \frac{1}{2}$ cups mascarpone cheese, room temperature

• 1 cup heavy whipping cream

• $\frac{1}{2}$ teaspoon ground cardamom

• 1 package (approx. 24) Ladyfinger biscuits (Savoiardi)

• Unsweetened cocoa powder, for dusting

• Dark chocolate shavings, for garnish

Instructions:

1. Prepare the Coffee Soak: In a shallow dish, combine the strongly brewed and cooled Guatemalan coffee with the coffee liqueur (if using). Set aside.

2. Make the Mascarpone Cream: In a heatproof bowl set over a saucepan of simmering water, whisk together the egg yolks and sugar continuously for about 5-7 minutes, until the mixture is pale, thick, and has doubled in volume. Remove from heat and let it cool slightly.

3. In a large bowl, beat the mascarpone cheese with the ground cardamom until smooth. Gently fold in the cooled egg yolk mixture until just combined.

4. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture in two batches, being careful not to deflate the cream.

5. Assemble the Tiramisu: Quickly dip each ladyfinger into the coffee soak for just 1-2 seconds on each side. Arrange a single layer of dipped ladyfingers in the bottom of an 8x8 inch square dish.

6. Spread half of the mascarpone cream mixture evenly over the ladyfingers.

7. Repeat with a second layer of dipped ladyfingers and the remaining mascarpone cream.

8. Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set.

9. Serve: Just before serving, dust the top generously with unsweetened cocoa powder and garnish with dark chocolate shavings.

2. No-Churn Antigua Coffee Ice Cream

Experience the bold flavor of Guatemalan coffee baking without an ice cream maker! This incredibly simple recipe for no-churn ice cream delivers a creamy, rich, and intensely coffee-flavored frozen treat. It’s one of our favorite espresso desserts.

Yields: 1 quart

Prep time: 15 minutes

Freeze time: 6 hours

Ingredients:

• 2 tablespoons finely ground Guatemalan coffee (Antigua variety preferred)

• 2 cups heavy whipping cream, cold

• 1 can (14 oz) sweetened condensed milk, cold

• 1 teaspoon vanilla extract

• A pinch of sea salt

• Optional: $\frac{1}{2}$ cup mini chocolate chips or crushed chocolate-covered espresso beans

Instructions:

1. Infuse the Cream: In a small saucepan, gently heat 1 cup of the heavy cream with the finely ground coffee over low heat. Do not let it boil. Let it steep for 15-20 minutes to infuse the coffee flavor. Strain the cream through a fine-mesh sieve to remove the coffee grounds, pressing gently to extract all the liquid. Chill the infused cream completely in the refrigerator (at least 1 hour).

2. Whip the Cream: Once the infused cream is cold, combine it with the remaining 1 cup of cold heavy cream in a large bowl. Using an electric mixer, whip the cream until stiff peaks form.

3. Combine Ingredients: In a separate large bowl, whisk together the cold sweetened condensed milk, vanilla extract, and pinch of salt.

4. Fold: Gently fold about a third of the whipped cream into the condensed milk mixture to lighten it. Then, fold in the remaining whipped cream until just combined, being careful not to overmix. If using, fold in the chocolate chips or crushed espresso beans.

5. Freeze: Pour the mixture into a loaf pan or other freezer-safe container. Cover tightly with plastic wrap and freeze for at least 6 hours, or until firm.

3. Decadent Dark Chocolate & Espresso Lava Cakes

Perfect for a dinner party, these individual lava cakes are intensely rich, with a molten coffee-infused center that flows out at the first spoonful. This is a showstopper that highlights the synergy between dark chocolate and Guatemalan coffee.

Yields: 4 individual cakes

Prep time: 15 minutes

Bake time: 12-14 minutes

Ingredients:

• $\frac{1}{2}$ cup unsalted butter, plus more for greasing

• 4 oz high-quality bittersweet chocolate (60-70% cacao), chopped

• 2 large eggs

• 2 large egg yolks

• $\frac{1}{4}$ cup granulated sugar

• 1 shot (2 tablespoons) of strongly brewed espresso or very strong coffee from Guatemalan beans, cooled

• 2 tablespoons all-purpose flour

• Pinch of salt

• Cocoa powder, for dusting

• Raspberries and powdered sugar, for serving

Instructions:

1. Preheat and Prepare: Preheat your oven to 425°F (220°C). Generously butter and dust four 6-ounce ramekins with cocoa powder, tapping out any excess.

2. Melt Chocolate and Butter: In a microwave-safe bowl or in a double boiler, melt the butter and chopped chocolate together until smooth. Stir until well combined and set aside to cool slightly.

3. Mix the Batter: In a medium bowl, use an electric mixer to beat the eggs, egg yolks, and sugar on high speed for about 3-4 minutes, until pale and thick.

4. Gently fold the cooled chocolate mixture and the shot of cooled espresso into the egg mixture.

5. Finally, fold in the flour and salt until just incorporated. Do not overmix.

6. Fill and Bake: Divide the batter evenly among the prepared ramekins. Place them on a baking sheet and bake for 12-14 minutes. The edges should be firm, but the center will still be soft and slightly jiggly.

7. Serve Immediately: Let the cakes cool in the ramekins for just one minute. Run a thin knife around the edge of each cake and carefully invert onto serving plates. Garnish with a dusting of powdered sugar and fresh raspberries. Serve immediately to enjoy the molten center.

By incorporating a high-quality, single origin Guatemalan coffee into your baking, you unlock a new world of flavor. These recipes are more than just desserts; they are an experience—a celebration of the rich soil and dedicated farmers that bring these incredible beans from Guatemala to your table.