Preparation

1. Prepare the coffee. Let it cool and pour it into a small tray.
2. Separate the yolks from the whites
3. Beat the egg whites until stiff with a hand mixer. Set aside in the refrigerator.
4. Beat the egg yolks with the coconut sugar until you obtain a homogeneous cream, gently fold in the mascarpone cheese, using a wooden spoon or a whisk attachment. Add the egg whites to snow and mix carefully.
5. Dip the biscuits in the coffee for 2 seconds. Cut them in half and place them in each glass.
6. Pour a spoonful of the creamy mixture, a pinch of grated chocolate, almonds and make another layer of sponge cake, cream and grated chocolate and finally cover with the cream. Cover each glass and set aside in the refrigerator for a couple of hours.
7. Before serving, cover with cocoa powder and grated chocolate mixed with crumbled raspberries.