Ingredients:

150 g. rice
grapes
1 spoon of butter
1 spoon of oil
coconut race

How to prepare: Boil the rice in water, then fry it in a pan with butter and oil and add the grapes.
Serve with sprinkled coconut.

Ingredients:

3 gelatin sheets
250 g. simple yogurt
250 g. whipped cream
50 g. powder sugar
1 small cup of coffee

for the sauce:

frozen fruit
some spoons of sugar

How to prepare: Let the gelatin soak in cold water.
Mix the yogurt with sugar.
Heat up the milk (do not boil it) and then mix it with the gelatin (squeezed from the water) until it melts.
Add the milk and whipped cream in the bowl with yogurt and mix. Put the mixture in a cake form and keep in the fridge at least 3-4 hours (for the gelatin to harden).

Sauce:

Put the fruit (still frozen) on fire with the sugar and some spoons of water. Let the pan on fire until the fruit are thawed.

Serve the dessert with the fruit sauce.

Ingredients:

200 g. biscuits (or ladyfingers)
4-5 spoons of instant coffee
200 ml. water
50 ml. sweet liquor
250 g. butter
50 g. sugar

How to bake:
Melt 3 spoons of instant coffee in water, then add the liquor.
Mix the butter with sugar and the rest of the instant coffee until you obtain a cream.
Soak the biscuits in the coffee with liquor and place them on a plate.
Cover with cream, then add another layer of biscuits, cream again.. etc. (last layer must be cream).
Keep in the fridge until serving.

Ingredients:

150 g. butter
1 1/2 cups of sugar
3 eggs
1 cup of milk
3 cups of flour
1 pack of yeast
some salt
pineapple slices

for the caramel:
2 cups of sugar
1/2 cup of water

How to bake: Melt the butter and mix it with sugar, eggs, milk,some salt, flour and yeast.
Place on fire the 2 cups of sugar and 1/2 cup of water and mix until the sugar melts and you see a foam. This is the caramel, pour it immediately in a cake form.
Place pineapple slices over the caramel, to cover it all.
Grease the margins of the cake form left uncovered with butter. Add the dough in the cake form and bake for 35-40 minutes (turn the cake form from time to time, so the caramel won’t burn).

Ingredients:

500 ml. milk
2 spoons of coffee powder (soluble)
3 eggs
100 g. sugar
1 spoon of flour
whipped cream

How to prepare: Mix the eggs with sugar and flour until foamy.
Add the coffee in the milk and then mix it with the  egg cream.
Put the mixture on fire and mix until it thickens.
Place the cream in dessert bowls, cups or whatever you use to serve dessert.
Decorate with whipped cream and serve the coffee cream with biscuits.

Ingredients:

200 g. biscuits
200 g. sugar
2 spoons of cocoa
5 eggs
1 yolk
1/2 L. warm milk

for the caramel:
200 g. sugar
juice from a lemon

How to prepare: Chop the biscuits and mix them with sugar and cocoa, add the eggs and warm milk and mix well.

Prepare the caramel: Put the sugar and lemon juice on fire and mix until it melts and you see a foam on top.

Pour the caramel in a cake form and pour on top the biscuits mixture made earlier.
Place the cake form in bain-marie, cover the cake with aluminum foil, make a hole in it and bake for 45 minutes.

Ingredients:

3 eggs
100 g. sugar
250 g. flour
5 spoons of cocoa
200 ml peanut oil
one pack of yeast
some salt
5 spoons of races coconut

How to bake: Beat the eggs with sugar, add the flour, cocoa, yeast and mix well. Add some salt and 3 spoons of coconut and mix again.
Place the dough in a cake form with baking paper.
Add the rest of the coconut on top and bake the cake in the oven.
Decorate with whipped cream and/or fruit pieces.

Ingredients:

for the dough:

7 eggs
150 g sugar
100 g flour
a peak of salt
vanilla essence (or vanilla sugar)

for the cream:

4 eggs
150 g sugar
150 g chocolate
200 g butter

for the caramel:

200 g. sugar
1 spoon of water
lemon juice

How to prepare:
Dough: Separate the yolks from the whites. Beat the yolks with the sugar and vanilla. Separately, beat the whites as foam and then mix them with the yolks. Add the flour and mix well.
Take 2-3 spoons from the dough and bake the cake layers one at a time, on baking paper, on the bottom of a round cake form, for max.  5 minutes each.
Let the cake layers cool, and set the best one aside for the cake top.

Cream: Beat the eggs with the sugar, then put the mixture on fire.
Add the chocolate and let it melt. Mix until the mixture thickens.
Beat the butter until creamy, then add it in the chocolate cream and mix well.

Caramel: Put the sugar, water and lemon juice on fire. Mix continuously until the sugar melts and the mixture becomes yellowish.
Pour the caramel over the cake layer set aside earlier. Cut the cake layer in slices, as you’ll cut the cake for serving later, and let it cool (until the caramel hardens).

Now, put the cake together.
Grease the first cake layer with cream, add the second layer on top, add cream again, and so on until you reach the last cake layer. Add cream over it, then add on top the cake layer with caramel.
Keep the dobos cake in the fridge until serving.

Ingredients:

5-6 ladyfingers
1/2 glass of rum
3 small cups of strong coffee
1 yogurt
cocoa

How to prepare: Cut the ladyfingers in half and place them in dessert bowls.
Pour the rum over them and 1 cup of coffee.
Mix the yogurt with the other 2 cups of coffee and pour it over the ladyfingers.
Sprinkle cocoa over and serve.

Ingredients:

some peaches or apricots

powdered sugar (or vanilla sugar)

How to prepare: Wash the fruit and take the stones out. Cut them in thick slices and stick them in the skewers.
Powder with sugar and grill them until crisp.