Chef Maya-Camille Broussard stops by the TODAY kitchen to share two recipes for coffee-lovers: an espresso cake and a honey ...

Very like cinnamon buns, but without the cinnamon, Nadiya's mocha swirls are laced with coffee and chocolate, rolled up and topped with a sticky sweet espresso icing. Make the filling by mixing ...

In another bowl beat the egg yolks with the icing sugar until pale and fluffy ... Have your individual espresso cups ready ...

Bake for 35 minutes or until a skewer comes out clean. Allow to cool completely. To make the icing, whisk all of the ingredients until light and fluffy and turning pale in colour. Add to the cake ...