Base:
3 egg whites
1 cup of castor sugar
1 teaspoon of baking powder
1 cup of finely chopped pecans or walnuts
2-3 teaspoons of very finely ground coffee (pulverised)
14 Sao biscuits finely crushed
Topping & Filling:1 cups of thick (double) cream
1-2 teaspoons of castor sugar to taste
2-3 tablespoons maple syrup (optional)
1 small block of dark chocolate

Beat the egg whites until stiff and gradually add the sugar and other ingredients. Preheat oven to 190C and line and grease 20cm cake tin. Spoon the mixture evenly into the tin and cook in the oven for approximately 40 minutes. Cool for 30-40 minutes
Topping:
Beat the cream until stiff, adding the sugar gradually. If the mixture is not sweet enough for you 3-4 teaspoons of maple syrup may be added.
Decorate:
Place the base on a plate and cover with the cream mixture. Grate dark chocolate generously over the cream and chill for 2 hours before serving. Layered Coffee Mousse

cup whole milk
cup brewed dark roast coffee
1 tbsp shortening
2 tbsp sugar
2 tsp dry yeast
3 cups all purpose flour
1 tsp nutmeg
1 tsp salt
1 egg
Confectioners sugar
Mix milk and coffee
Heat to boiling point (do not boil)

Mix shortening and sugar till well blended Slowly add flour mixture to milk, stirring to melt shortening and dissolve sugar Cool to room temperature Add yeast, mix thoroughly In separate bowl, combine flour, nutmeg and salt Slowly add milk to form smooth batter Add eggs, blend well Add remaining flour, mix until smooth Cover with towel, allow to rise (approx. 1 hour) When dough has risen to double size, knead and roll out to inch thick Cut into diamond shapes with knife or cookie cutter Place on cookie sheet, cover and allow to rise about 1 hour Heat light cooking oil to about 385 degrees Fri the beignets to golden brown, turning only once Lay on paper towel to drain Dust liberally with confectioners sugar

Tiramisu
1 c mascarpone
c powdered (confectioners) sugar
2/3 cup cold strong brewed coffee (recomend Sumatran or Costa
Rican)
1 c heavy cream
3 tbsp coffe liquor (Kaluha or Tia Maria)
4 oz ladyfingers
2 oz semisweet chocolate chips
Unsweetened cocoa powder

Line a loaf pan with plastic wrap or waxed paper Mix mascarpone and powdered sugar in large mixing bowl, beat for 60-90 seconds Add 2 tbsp of coffee, mix thoroughly Add 1 tbsp liquor to cream and mix until cream is stiff and forms peaks, add 1 tbsp To mascarpone mixture, mix thoroughly, fold in rest of mixture. Place of mixture in Loaf pan, smooth and level top. Place remaining coffee in bowl for dipping ladyfingers. Dip ladyfingers on one side, and place on top of mascarpone in single layer. Add remainder of mascarpone to loaf pan, smooth and lever top and repeat dipping Procedure with remaining ladyfingers. Cover with plastic wrap, and chill 4-6 hours. Turn tiramisu out of loaf pan by placing serving tray over pan and flipping. Dust top lightly with cocoa powder.To serve, cut into slices.

4 oz red vermouth
1 shot espresso
4 cups cold water
8 oz cold milk
2 oz crushed ice

In shaker or blender, combine vermouth, espresso, water, and milk Shake vigorously or blend on high 30 seconds Serve in tall cocktail glass

8 oz brewed dark roast coffee, chilled
3 oz cognac
2 oz coffee liqueur
2 oz half and half
2 scoops coffee ice cream

Combine cognac, coffee, coffee liqueur, half and half in blender Blend on Medium high 30 seconds Serve in 12 oz glass Top with ice cream

1 oz Kahlua
1 oz vodka
4 oz cold espresso
4 oz half and half

Combine Kahlua, vodka, espresso, and cream in shaker or blender Shake vigorously or blend on medium high 30 seconds Serve over ice in 12 oz glass

1 oz Kahlua
1 oz dark rum
2 shots espresso
2 oz heavy whipping cream

Combine Kahlua,, rum, espresso, and whipping cream in blender. Blend on high 30-40 seconds Serve over ice in 12 oz glass

1 oz bourbon
1 oz praline flavor syrup
2 shots espresso
6 oz cold milk
cup crushed ice

Combine bourbon praline syrup, espresso and milk in blender Blend on low setting for 20-30 seconds Add ice to blender, blend on medium another 20 seconds Strain into 12 oz glass

1 oz cherry brandy
1 oz rum
1 tsp maraschino cherry juice
2 shots espresso
2 oz hot water
Whipped cream

Combine brandy and rum into 12 oz coffee mug Add espresso and hot water Top with whipped cream You may substitute cherry brandy for whatever flavor suits your taste.* Replace cherry juice with flavor of brandy

1 oz brandy
1 oz crme de cacao
2 shots espresso
2 oz hot water
Whipped cream

Combine brandy and crme de cacao into 12 oz mug Add espresso and hot water Top with whipped cream