What are the nouvelle cuisine recipes for sweets and how do I make turkish coffee tat goes along with it?

It is customary for Bulgarians to serve sweets after dessert (or mignardise in French) with strong Turkish coffee. They might include preserved fruits like quinces or figs, and pickled fruits like watermelon, Turkish Delight candy (lokum), and preserves. I am telling you the preparation. The Ingredients are For Each Serving 1 1/2 demitasse cups cold water,1 teaspoon sugar,1 1/2 teaspoons very finely ground Turkish coffee. The Preparation is as follows. Place cold water and sugar in dzezva, and bring to a boil. Pour some of it off into a demitasse cup. Stir the coffee into the boiling water and let it return to a boil. Remove from heat and add water from demitasse cup, cover with a saucer and let it steep 30 seconds. Pour into demitasse cups and serve at once, or bring the dzezva into the dining room and pour the coffee for guests.