How to make it

  • Separate the egg into two bowls, with the yolk in your largest bowl. Add to the yolk half of the sugar and beat together an electric mixer at medium speed until thick, about 2 minutes. Beat in mascarpone until just combined and set aside.
  • Add a pinch of salt to the bowl with the white and, with cleaned beaters, mix until they just hold soft peaks. Add remaining sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks.
  • In the third bowl, with cleaned beaters, whip the cream until it just holds soft peaks.
  • Start the espresso. While it is brewing and using a spatula, gently fold the whipped cream into the mascarpone mixture until evenly dispersed, then fold in whites.
  • When coffee is done, pour into cups and carefully scrape the mixture over the top. Sprinkle with cocoa and/or cinnamon or provide to guests separately.
  • NOTE: Contains raw eggs.

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