• 4 teaspoons instant espresso powder
  • 2 tablespoons boiling water
  • 250 g (8 oz) mascarpone cheese
  • 3 tablespoons icing sugar
  • 250 ml (8 fl oz) whipping cream
  • cocoa powder, for dusting
  • 6 chocolate-covered coffee beans, to decorate
  • cantucci or amaretti biscuits, to serve

Place the espresso powder in a heatproof bowl with the boiling water, stir to dissolve and leave to cool slightly.

Place the mascarpone and icing sugar in a bowl and add the coffee. Beat using a hand-held electric whisk until smooth.

Whip the cream with a hand-held electric whisk until it forms soft peaks, then gently fold two-thirds of the cream into the coffee mixture. Divide the mixture between 6 espresso cups or small glasses, then top with the remaining cream.

Dust each portion with cocoa powder and decorate with a coffee bean. Serve immediately with the biscuits.

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