- 300 g vanilla yogurt
- 140 ml heavy cream
- 13 g instant espresso
- 48 g powdered sugar
Stir all ingredients together until the powdered sugar and espresso powder are completely dissolved. Put into a 0.5 L (~17 fl. oz.) iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.
Mix fresh or frozen blackberries with 3–4 tbsp. powdered sugar and pour into a glass. Serve with the mocha foam and crumbled Amaretti biscuits.