Ingredients:

FOR THE CREAM:

• 4 large egg yolks

• ½ cup/100 grams granulated sugar, divided

• ¾ cup heavy cream

• 1 cup/227 grams mascarpone (8 ounces)

FOR THE ASSEMBLY:

• 1 ¾ cups good espresso or very strong coffee

• 2 tablespoons rum or cognac

• 2 tablespoons unsweetened cocoa powder

•  About 24 ladyfingers (from one 7-ounce/200-gram package)

• 1 to 2 ounces bittersweet chocolate, for shaving (optional)

Ingredients:

• 170g butter or margarine, plus extra for the tins

• 170g caster sugar

• 3 large eggs

• 170g self-raising flour

• 1 tbsp cooled instant coffee, dissolved in 1 tbsp hot water (add more if you like it stronger)

FOR THE ICING:

• 225g icing sugar

• 100g butter or margarine

• 1½ tbsp instant coffee, dissolved in 1 tbsp hot water

• strawberry jam (optional)

• walnuts or cherries, to decorate (optional)

Ingredients:

• 4 mini brioche buns, split (see Notes)

• 2 tbsp chocolate hazelnut spread

• 75g dark chocolate, chopped

• 2 x 125ml tubs coffee gelato

• 1/4 cup hazelnuts, skinless, roughly chopped

Ingredients:

• 100 Gram butter

• 1/2 cup castor sugar

• 2 eggs

• 3/4 cup ragi flour

• 2 tbsp instant coffee

• 1 tsp baking powder

• For the Kahlua Chocolate Ganache

• 1 cups thick cream

• 200 gram compound chocolate

• 2 tbsp Kahlua

Ingredients:

• 1 ¾ cups all-purpose flour

• ¼ cup sugar

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 ½ cups milk

• ⅓ cup vegetable oil

• 1 large egg

• 1 teaspoon vanilla extract

• 1 tablespoon instant coffee

• Ice cream and caramel sauce, optional

Ingredients:

• For cheesecake mix:

• 250 gms cream cheese

• 10 gms corn starch

• 4 Eggs

• 50 ml double cream

• 75 ml coffee

• For the pie:

• 100 gms biscuits

• 100 gms butter, melted

• 150 gms prunes