Raspberry Espresso with Cream
Rinse and trim the raspberries. Mix with the powdered sugar in a small saucepan, and briefly bring to a boil. Puree the raspberry then pass through a fine strainer.
Mix the hot coffee with the sugar.
Beat the cream until semi-stiff. Divide the raspberry puree into 4 small cups, then add the coffee. Top with a dollop of cream, dust with the cocoa, and serve immediately.