1 cup freshly brewed espresso coffee, chilled for 1 hour
300ml cold heavy cream
40g confectionery sugar
espresso coffee/chocolate powder for dusting
Brew the coffee whichever way you desire. I've used an Italian Caffettiera for this. Pour into aa bowl, add your confectionery sugar, whisking until well combined. Place into the refrigerator and chill for up to 1 hour.
in a separate bowl, pour the chilled cream and beat with an electric mixer on high for 1–2 minutes or until soft peaks form. Pour cold coffee mixture into the cream and beat on a low speed until combined.
Serve in coffee glasses with a dusting of espresso coffee or chocolate powder over the top.