for 4 persons

Ingredients
-6 eggs
-200 g of almonds
-50 g of bread crumbs
-200 g of sugar
-1 cup of very strong coffee (we recommend Capoccetti's "Red quality" blend)

for the cream:
-100 g of butter
-100 g of sugar
-1 yolk
-1 cup of strong coffee (we recommend Capoccetti's "Espresso quality" blend)

for the icing:
-100 g of icing sugar
-3 spoons of very strong coffee (we recommend Capoccetti's "Red quality" blend)
-"Capoccetti chocolates" to decorate with

Preparation:
Stir 6 egg yolks into the sugar in a bowl, and then add the grinded almonds. Add so the bread crumbs after you have sifted them and soaked them in the very strong coffee. In the end, add 5 albumen whipped to a very firm froth. Pour the mix into a greased cake tin, and put it in a moderately heated oven. To be assure that the cake is baked, stick a toothpick in it: if it comes out dry, the cake is ready.
Prepare the cream now. Make the butter swollen and foamy, and add the sugar, the egg yolks and the cup of strong coffee. In the meanwhile the cake will be cooled off. Cut it horizontally in two discs, and put the prepared cream between them. Cover the cake with the icing which you prepare by mixing patiently the icing sugar and the three spoons of very strong coffee in a small frying pan, on a not too warm hotplate. You will get a thick and light mixture which you pour on the cake.
Decorate the icing around the cake, and the "Capoccetti chocolates" with a coffee bean in the middle of it.

for 6 persons

Ingredients
-300 g of dry biscuits
-200 g of butter
-200 g of icing sugar
-100 g of "Capoccetti chocolates"
-2 eggs
-1 cup of strong coffee (we recommend Capoccetti's "Espresso quality" blend)
-1 cup of ("Capoccetti's cream-coffee")

Preparation:
Whip the albumen to a very firm froth, and then add the yolks, the icing sugar and in the end the soft butter. Mix it all well until you get a creamy mixture. Pour the coffee and the cup of Capoccetti's cream-coffee into a soup plate: stir. Put the biscuits in strata down in a big crystal-cup and space them with a little cream and the small pieces of "Capoccetti chocolates". Put the cup in the refrigerator for two hours.

for 4 persons

Ingredients
-4 yolks
-6 half eggshells of Marsala
-6 spoons of strong and sugared coffee (we recommend Capoccetti's "Red quality" blend)
-whipped cream
-very fine ground coffee (we recommend Capoccetti's "Gold quality" blend)

Preparation:
Beat the yolks and the sugar in a small pan. When they are whipped well, add the Marsala. Put the recipient in a bain-marie, and let it cook (without boiling it) while you stir until you get a creamy mixture. Take the recipient off the fire and put it in the refrigerator. In the meantime you prepare the sugared coffee. On the point of serving you subdivide the Zabaione into suitable cups, dilute it with ice-coffee and decorate everything with the cream which will be mixed with the ground coffee.

Ingredients
-strong coffee (we recommend Capoccetti's "Espresso quality" blend)
-sugar lumps
-"Capoccetti"'s cream-coffee
-cognac (at will)

Preparation:
Prepare a very strong coffee. Fill half coffee cups, and add two sugar lumps and one spoon of cream-coffee for each cup. Pour then slowly cognac over, and fire the surface with a match for some seconds. (Use heat-resistant cups).

for 6 persons

Ingredients
-half litre of strong coffee (we recommend Capoccetti's "Red quality" blend)
-200 g of fresh cream
-100 g of "Capoccetti chocolates"
-sugar
-cinnamon
-powdered cocoa

Preparation:
Make a whipped cream of the melted chocolates and the cream. Add the boiling coffee and one spoon of sugar. Stir it, and pour the mix in the cups. Complete it all with the rest of the whipped cream and a little dusting of cocoa and cinnamon.

for 2 persons

Ingredients
-one cup of coffee (we recommend Capoccetti's "Red quality" blend)
-one small glass of "Capoccetti's cream-coffee"
-one small glass of brandy
-two "Capoccetti's chocolates"
-coffee beans
-3 ice cubes

Preparation:
Shake the cup of coffee, the cream-coffee, the brandy and the three ice cubes untill the mixture gets creamy. Pour everything into very cold glasses. Decorate with a chocolate and the coffee beans.