In a blender mix all the ingredients until they are creamed. Serve in high glass. Decorate with whipped cream; you may add cinnamon or liquid caramel.

Cut the cake, crosswise in 2 layers. Place a slice of cake in the serving bowl. Pour a small amount of coffee liquor and half of the cheese mix. Add grated cocoa or chocolate. Repeat with the second slice.

Leave in the refrigerator for several hours until it gets the consistency to strip and to serve. (Yields 8 to 10 portions)

In the food processor mix all the ingredients until they are creamy.

Advice: In order to lower some calories you can use fat free cream cheese and an artificial flavor. Serve with salad of fresh fruits.

Preheat oven to 350 degrees. Grease 2 baking trays. Mix the butter with the sugar and eggs and beat until creamy. Then add the Alto Grande Coffee, vanilla, flour and the baking soda. Add macadamia nuts.

Use a spoon to pour the cookie mix and place it on the trays, leaving 1" between each one. Bake for 8 to 10 minutes.

Advice: Place the oven grill in the second level. So that when you take them out of the oven, they are toasted and with a smooth texture. They will be crunchy when cool. You can also add 1 cup of white chocolate pieces.

Mix the sauce ingredients and cook until there is not much juice left. Take out of stove.

Mix the crust ingredients and place in tray and compact until a base is created.

Mix the cream cheese with eggs in the food processor until blended. Add the chocolate, strained coffee, lemon juice, vanilla and sugar. Pour the mix on crust. Bake to 300 degrees for an hour. Let cool, strip, decorate and serve with the raspberry sauce.

In a blender mix the egg yolks, sugar and strained coffee and beat until creamy. Then add the rest of the ingredients and continue mixes. Pour in a bottle and leave in the refrigerator until serving time.

Mix the chocolate with the coffee, and then put it in the microwaves for 45 seconds and mix until the chocolate melts. Add the egg yolk and the sugar, blend until it is creamy.

Mix the gelatin with the water and put in the microwaves for 35 seconds. Then add it to the chocolate mix. Blend with the egg yolks. Serve in glass cups and leave in the refrigerator until it gains enough consistency to be served.

Preheat oven to 350 degrees. Grease 18 small molds or place cupcakes cups.

Mix all the ingredients in a mixer and beat until creamy. Pour the mix in the molds. Decorate with nuts and bake for 15 minutes.

Preheat oven to 375 degrees. Place the piecrust in a 9" mold. In a food processor blend the cream cheese with the eggs and mix until creamy. Add the strained coffee, coffee liquor, sugar and the cream.

Pour the mix on the piecrust and decorate with the nuts. Bake for 30 to 35 minutes. Let cool and serve cold.

In a microwave cup put the sugar and the water and cook in high temperature for 5 to 7 minutes. Pour the caramel in the mold.

In the food processor mix the cream cheese with the sugar and eggs thoroughly. Add the cream, strained coffee and the coffee liquor. Mix with the instant coffee with the water and blend until well mixed.

Preheat oven to 350 degrees. Broil and bake for an hour.

Let cool and place in the refrigerator until serving time.