Hot Shot Pour Pascucci coffee over Galliano liqueur and top with fresh cream.	Irish Coffee Pour 1 quantity of Irish whiskey into a glass, add hot Pascucci coffee sweetened with brown sugar, and top with fresh cream.
Turkish Delight 7 parts Pascucci coffee, sweetened 3 parts Jamaican rum, a few drops of aniseed; lemon zest. Serve hot in a punch glass	Pascucci Coffee Sorbet Vanilla ice cream, Pascucci coffee, Pascucci coffee liqueur
Iced Mokaccino Quantities for 4 people Mix well in a food mixer 2 glasses of milk, 1 glass of mineral water, 3 tablespoons of Pascucci coffee, 30 gr of cocoa powder, 60 gr of sugar and 1/2 teaspoon of powdered cinnamon. Add 12 crushed ice cubes and mix or a further 5 seconds. Serve in chilled bowls.	Coffee Cream Cake Quantities for 10-12 people Mix 210 gr of sugar and 8 egg yolks to make a soft cream. Add 210 gr of chopped almonds and 15 gr of finely ground Pascucci coffee. Beat the egg whites until stiff and fold into the Fixture. Pour the mixture into a cake pan lined with baking paper and bake at 170° for 50 minutes. Allow to cool. To prepare the filling, mix together 200ml of fresh cream, 50ml of strong Pascucci coffee, and enough caster sugar to stiffen the mixture. Cut the cooled cake in half lengthways and fill with the coffee cream. Top with chocolate.
Golden Pitching Quantities for 8 people Mix 4 egg yolks and 80 gr of sugar to make i soft cream. Beat the egg whites until stiff and old into the mixture together with 250ml of whipped cream. Add 90ml of cold Pascucci coffee, a little at a time. To prepare caramel, put 45 gr of sugar in a small pan with 2 tablespoons of water and melt over a brisk lame until golden in color, gently shaking the Pan; do not stir. Line a rectangular (17x7 cm) cake pan with caramel and pour in the mixture. Stand the cake pan in a roasting tin half-filled with voter, and bake at 160° for 40-45 minutes.Allow to cool, then cut the pudding into 8 slices or 16 squares. Bring to the boil 225ml of fresh cream, stirring continuously, and add 260 gr of chocolate, broken into pieces; mix until the chocolate nets forming a thick sauce. To serve the pudding, pour a little chocolate sauce on to each plate, cover with chopped hazelnuts, and place 1 slice or 2 squares of pudding in the centre.

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