Well cooled cream stir with a mixer with sugar at maximum speed, about 15 minutes, until thickened. The coffee is mixed with milk and is inserted from the essence. In a rectangular baking dish with

Beat the cream, the cottage cheese, sugar and vanilla fluffy cream. Break into a suitable container half macaroons and pour half the coffee. Pour half of the cream and smooth. Crush remaining

Prepare a deep rectangular court. I used a rectangular baking dish with dimensions 22h12 cm (9h5-inch). Zastelete it with baking paper to cover the bottom and sides and slightly protrude above the

Bake hazelnuts and almonds in the oven. Select a bowl that you will use for the cake and place the entire interior and transparent foil. Mix wine and coffee. Melting briefly biscuits in them and

Bottom and sides of bowl covered with plastic foil. Mix freshly made coffee with whiskey. Biscuits to dip briefly in a mixture of coffee and line the bottom and sides of bowl. Lopsided cream mixed

One full tablespoon of cocoa is dissolved in a little of the milk, previously heated. Make the remaining cold milk and add the rum. mascarpone cream and mix with sweetener (powdered sugar) to uniform

On water bath Beat the eggs with the sugar until the mixture triples in volume. Beat the cottage cheese, sour cream and liquid. Add vanilla, grated lemon peel and lime syrup. Mix gently to mix to the

Is broken yolks with sugar, put in a water bath and stirred until the white set and thicken. Meanwhile, add the rum and liqueur and mix everything. Lowers from heat and stir 3-4 minutes until it cools

For the cream: Mix the mascarpone with the 4 egg yolks, two essences of rum and vanilla essence in a deep bowl. Stir with a spoon (or mixer) until a uniform mixture. Add powdered sugar to taste and

Wash the strawberries and dry them. About half of the strawberries cut into small pieces, add freshly squeezed lemon juice, 60 g powder yahar and beat with a blender until a fine mash (mashed). The

Icecream leave briefly to relax. Strong coffee mix with liqueur and rum. In tray arrange half of the biscuits, which have previously soaked in a mixture of coffee and liqueur. With cooking spray half

Cream mix using a mixer until a thick mixture. Add the feta cheese (the cottage cheese) and stir with a wooden spatula. The coffee is mixed with alcohol. Pineapples gouge, previously cut cover with

Coffee and half of the sugar is dissolved in 160 ml hot water. Liquor was added and the mixture was cooled. Meanwhile, cream and remaining sugar is broken down into soft snow. Add the feta cheese and

In a bowl put the cleaned and sliced ​​fruit. Marinated with 2 tbsp amaretto. Was added and the lemon juice - in order to preserve the color of the fruit. In a deep bowl is broken sugar and yolks

Preparation of the cream: In a small bowl mix the feta cheese mascarpone, icing sugar and 1 tbsp orange liqueur. To this mixture is added smashed with a mixer cream. Preparation of purée strawberries