Mascarpone Cream

1. Cream together the pasteurized eggs and sugar until thickened and slightly lightened in color.
2. Add in mascarpone and salt and continue to mix until thickened and well combined.
3. Add in cream and mix until thickened and fluffy.
4. Transfer to a pastry bag.

Assembly

1. Transfer raspberry jam to a pastry bag.
2. Cut nine lady fingers to fit into your coupe glasses. You can turn the glass upside down and push it down onto the lady fingers to get the perfect size.
3. Whisk together the cooled espresso and cocoa in a shallow bowl.
4. Quickly dip three lady fingers in the espresso mixture, one at a time, briefly letting any excess drip off before lining the bottom of the first glass.
5. Pipe a swirl of mascarpone in a flat, level layer onto the ladyfingers.
6. Pipe a swirl of raspberry jam on top.
7. Repeat with another three lady fingers followed by another swirl of mascarpone until you reach the top of the glass.
8. Use an offset spatula to level the mascarpone filling perfectly with the rim of the glass.
9. Gently dust the top with a layer of cocoa powder until it is fully covered. Repeat with the other glass. Chill for at least 3 hours until the lady fingers have absorbed some of the moisture.
10. Once you're ready to serve, add two raspberries on top. Enjoy!