Coffee cream:

Ingredients (4 servings):

3 tablespoons of Arabesca black coffee

3 eggs

15 dag sugar

15 dag butter


Beat coffee, sugar and eggs on steam until they condense.

Add 15 dag of mixed butter to the cooled down mixture.

Charlotte cake with Arabesca


5 eggs

5 tablespoons powdered sugar

50 dag mascarpone cheese

2 tablespoons maraschino

A bit of salt

2 boxes of ladyfingers

2 spoons instant cocoa

1 tablespoon Arabesca instant coffee powder

2 dl milk

0.5 dl rum

10 dag walnuts (halves)

1 dl whipped cream


Use your mixer to mix the yolks and sugar, add maraschino and mascarpone and mix until you get a smooth mixture. Add egg-white foam with a bit of salt. Dissolve coffee and cocoa in warm milk and add rum. Cover the cake pan with plastic wrap and spread butter on it. Dip ladyfingers in the mixture of coffee and cocoa and arrange them in a layer at the bottom of the cake pan. Add one half of the cream, cover with a layer of ladyfingers and add a layer of cream. Finish with ladyfingers. Leave in the refrigerator for 12 hours, remove the cake from the mold and decorate with walnuts, almonds and whipped cream.

Arabesca spaghetti

Ingredients (4 servings):

500 g of minced beef

4 medium onions

1 clove of garlic

200 g peeled tomatoes

100 g tomato sauce

¾ cup Arabesca espresso

250 g champignon mushrooms

2 tablespoons olive oil

1 teaspoon sugar




250 g spaghetti



Braise chopped onion and garlic in olive oil and add minced meat. When the meat is brown, add peeled tomatoes, chopped champignon mushrooms, tomato sauce and coffee. Braise over low heat for 30 minutes and add water if needed. Add sugar, oregano, salt and pepper. Cook spaghetti separately in salty water. Pour sauce over cooked spaghetti and add parmesan.

Arabesca marinade


2 cloves of garlic

1 ½ tablespoon minced mint

1 tablespoon Arabesca Minas coffee

¼ cup olive oil

¼ cup red wine

¼ teaspoon peppercorns (whole)

¼ teaspoon coriander

¼ teaspoon mustard plant

¼ teaspoon cumin

1 teaspoon dried rosemary

¼ teaspoon salt


Use an electric mixer to mix salt, rosemary, mustard plant, cumin, coriander, pepper, mint and garlic. Add coffee, olive oil and wine to the mixture and stir. 

Coffee Arabesca Imperijal


4 cups Arabesca coffee

1 cup brandy

4 egg yolks

4 teaspoons sugar

1 cup milk


Mix egg yolks and brandy well, add milk and cold coffee. Serve in warm glasses.