Six servings

16 ounces of Mascarpone cheese

3 egg whites

12 tablespoons of brewed espresso coffee

6 tablespoons of sugar

½ teaspoon of almond extract

Powdered chocolate

Whipped cream

Brew coffee and refrigerate until chilled. Beat egg whites with 3 tablespoons of sugar until stiff. Set aside. Beat Mascarpone cheese with remaining sugar, almond extract and coffee, adding the coffee a little at a time as needed to keep the mixture from becoming too liquidy. Fold in egg whites and spoon into coffee cups (glass punch cups are especially pretty) and chill. Right before serving, add some whipped cream and a dusting of powdered chocolate.