Espresso con Panna

1. Whip the Cream

1. In a small chilled bowl, combine 30ml heavy cream with 1/2 tsp sugar.
2. Whisk vigorously for about 30–45 seconds until you reach soft, billowy peaks.

2. Pull the Coffee

1. Brew a fresh 60ml double shot of espresso directly into your demitasse or clear espresso glass.

3. Assemble

1. Spoon the whipped cream generously directly over the surface of the hot espresso.
2. Dust the top with a pinch of cocoa powder and serve immediately so it can be sipped through the cold cream layer.