OVERVIEW

Preparation

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  Coarsely chop the cookies. Whip cream until stiff. Mix mascarpone with sugar and Exquisa Fromage Frais Natural until smooth. Fold in whipped cream. Divide cream in half and stir cocoa into one half, espresso powder into the other half.
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  Divide cookies, except for a few for decorating, into 4 glasses (each holding about 250 ml) and drizzle with cold espresso. Layer first cocoa cream, then espresso cream in the glasses.
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  Coarsely grate chocolate. Decorate cream with mocha beans, remaining cookie crumbs and chocolate shavings.