Does the family always visit during the week or on weekends for Eredivisie games? Make sure you have these coffee desserts ready to offer everyone some tasty treats.

Drinking coffee when you've just gotten up, at the end of a meal, or when visitors arrive is a tradition in the Netherlands. Home baristas are always on the lookout for the tastiest beans and the best coffee makers.

Coffee and dessert: the history

It seems the Italians get the credit for mixing coffee with dessert. The Italian dessert Tiramisu became a real international hit in the 1970s and is still widely served in restaurants. Coffee is drunk in many countries as the conclusion of a meal, so the idea of incorporating it into a dessert is not at all crazy.

Coffee is perhaps the ideal ingredient for a dessert. You can incorporate it with chocolate, vanilla, caramel, nuts, or whatever else you really want. Coffee adds a delicious flavor and enhances all the other flavors around it. These are our two most delicious coffee desserts.

Affogato

The name already sounds very fancy. Affogato means drowned. It is especially a dessert that does well with iced coffee drinkers. A shot of amaretto or bicerin also does the dessert a lot of good.

To prepare Affogato you need vanilla ice cream and a shot of fresh espresso. Whether you add liquor, you can decide for yourself. Now comes the hardest part: preparation. Put the vanilla ice cream in a bowl, glass, or mug, pour in the espresso, and enjoy. Make sure you use good vanilla ice cream and a nice espresso to achieve the perfect Affogato.

Coffee macarons

Macarons have been popular for decades, but seem to be making a comeback lately. It's a delicious little sweet snack with a variety of flavors. We, of course, go for the coffee macaron. The dessert is gluten-free and quite simple.

To prepare Coffee macarons you will need:

• 4 egg whites
• 1 tablespoon espresso
• 115 gr ground almonds
• 75 grams caster sugar
• 225 gr powdered sugar

Beat the egg whites with the caster sugar until they form stiff peaks. Next, sift the powdered sugar and almonds into a bowl and slowly stir them into the egg white mixture. Finally, gently add the shot of espresso and scoop it into a piping bag.

Pipe small circles onto a baking sheet lined with non-stick paper. Macaroons are known for not sagging very much, so the circles can be quite close together. Tap the baking sheet on the counter and let the macarons rest 20-40. Once they are dry to the touch you can bake them in a preheated 150 degree oven for 25 minutes.

Now you can make the ganache. You will need 1 tablespoon of espresso, a pinch of salt, 150 grams of dark chocolate, and 125 ml of cream. Heat the cream, remove it from the heat as soon as it begins to boil, and add the espresso and chocolate. Once everything is a nice melted whole, let it cool. Spoon your ganache onto the macarons and enjoy.