Brazilian Pudding

Doses for 4 people: 60 gr. of butter, 30 gr. of flour, 60 gr. of sugar, 250 gr. of fresh cream, half glass of milk, a tureen of short espresso coffee, 2 spoons of coffee liquor.

Melt the butter in a casserole, add sugar and let it lightly caramelize. Remove from fire and add the hot coffee and the coffee liquor.
Separately, melt the flour with the milk, add this compound to the first one carefully stirring and add slowly the cream. Put the recipient on a slow fire and, stirring, let the cream thicken. Remove from fire and continue stirring for approximately 3/4 minutes. Pour into cups and place in the refrigerator for 2 hours.

Moka ice-cream

Doses for 4 people: 125 gr. of plain chocolate, 4 eggs, 60 gr. of strong espresso coffee, 250 ml of double cream, 1 spoon of coffee liquor, 100 gr. of sugar, chocolate flakes to garnish.

Melt the chocolate at bain-marie, as soon as ready remove from fire and add the egg yolks and the coffee. Whip the cream in a tureen and, once ready, add the coffee liquor. Separately whip the egg whites and add gradually the sugar. Add the cream to the first compound and the whipped egg whites. Put the compound in a tureen and place in the freezer for at least 5 hours. Garnish with chocolate flakes or biscuits and serve very cold.

Coffee and chocolate pudding

Mix 200 gr. of butter with 200 gr. of sugar to obtain a soft cream. Add 200 gr. of plain grated chocolate, 1 abundant cup of strong espresso coffee, 1 small glass of cognac, mix and pour into a mould dipped with cognac. Leave in the refrigerator for approximately three hours and half.

Coffee Flan

Put in a tureen 5 beaten eggs, add 2 boxes of condensed milk, 1 cup of strong coffee, 1 cup of milk, (sift twice) and perfume with 1 little spoon of cognac. Pour the compound in a mould lining its bottom and walls with honey. Cook in a bain-marie in warm oven for approximately half an hour. Garnish at pleasure.

Coffee egg-flip cream

Doses for 2 people: 2 egg yolks, 2 spoons of sugar, half egg-shell of hot coffee for each egg.

Beat up the two egg yolks with sugar and add, stirring, the coffee. Let thicken at bain-marie on the fire. Serve hot or tepid.

Coffee sweet with ricotta

Make foamy the compound obtained mixing 500 gr. of ricotta and 1 cup of milk. Then mix 100 gr. of sugar, 3 cups of strong espresso coffee, 2 little glasses of rum, 4 crumbled short pastry biscuits, 1 piece of candied cedar (in pieces). Put in 6-8 fruit-salad cups. Garnish with coffee beans and put in the refrigerator. Serve cold.

Coffee cream puff

To prepare the cream, mix half litre of milk with 2 spoons of potato flour, add 3 spoons of sugar and 1 small cup of strong coffee. While the compound is on the fire, continue stirring with a wooden spoon. Add 1 spoon of butter and when the cream is dense, put in the mixer until it becomes tepid.
Prepare the puff pastry as follows: flatten the pastry obtained with 250 gr. of sifted flour and 2 egg yolks, 3 spoons of butter and half cup of lightly salty water.
With an upside-down glass make some discs out of the pastry and stuff them with the previously prepared cream. Close the discs and fry in abundant hot oil.

Coffee pudding

Mix 2 and a half cups of liquid cream, 2 little cups of very strong espresso coffee, 2 spoons of yellow flour (maizena). Put on the fire on a slow flame, boil and mix for 3 minutes. Remove from fire and add 3 beaten egg yolks, mix and put again on the fire for 1-2 minutes and let cool down. Add the whipped egg whites. Pour into a mould dipped with dry liquor. Let rest and freeze in the refrigerator. Before serving garnish with whipped cream at pleasure.

Coffee souffle'

Melt in a pot some butter, add 2 spoons of flour (double 0), a glass of heated milk and 2 cups of very strong espresso coffee. Mix for 12 minutes and, when it is dense, let cool down. Put one at a time 5 egg yolks and the whipped whites. Put in a high buttered mould and cook in the oven for 30 minutes.

Coffee macaroons

Doses for a package of average macaroons: 250 gr. of fresh ricotta, 3 cups of espresso coffee, 1 spoon of coffee liquor.

Mix the ricotta with the coffee liquor and put in the refrigerator. Dip fast the macaroons in the coffee. Cover the macaroons with a little cream and attach them two by two (as a sandwich). Proceed until the end of the cream and put the cookies in the refrigerator. Serve them frozen.

Coffee Cake

Doses: 1 glass of espresso short coffee, 350 gr. flour, 200 gr. sugar, 100 gr. butter, 3 eggs, a pinch of salt, a paper of leaven, butter and flour for the mould, castor sugar to garnish.

In a tureen beat up the eggs with sugar, add the butter melted and cold, salt, coffee and flour. Stir the mixture for 5 minutes and add the leaven. Pour the compound to a mould previously buttered and dusted with flour. Leave in the oven at 180°C for approximately 50 minutes. Take the dessert out of the oven, let it cool down and strew with castor sugar. It is possible to cut the cake and stuff it with coffee egg-flip cream.

Biscuit cake with coffee

Ingredients: Dry biscuits (like petit beurre) , Not very strong espresso coffee , Fresh egg yolks , Butter. The quantities are difficult to be determined; the only sure dose is the ratio 1 yolk/1 butter hectogram.

Prepare abundant coffee (not strong). Pour it in a large pot with short walls, put it on a slow fire with the purpose to keep it warm. Sugar it. In the meantime melt the butter in a bain-marie and mix it with the egg yolks. Do not heat nor cook. Dip for a few seconds one biscuit at a time in the coffee. Put it in a dish. Proceed with the other biscuits forming the base of the cake by putting the biscuits side by side. In this way, a rectangle with three/four biscuits for each side will be done.
When the base is ready, cover it with a very thin bed of egg/butter cream. Put an other bed of biscuits dipped into coffee, cover once again with the bed of egg/butter cream and proceed until the desired height is reached. Proceed as if you were building a bricks wall, alternating the biscuits in the width and length direction, breaking them if necessary. Garnish the top and the sides with the remaining cream. Note: this cake is very nourishing. A small cake of 3x4 biscuits base and 5 cm. height is enough for more people.