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For the shaken espresso: Add 2 shots of espresso, a pinch of flaky sea salt, a drizzle of vanilla bean paste, and a little cocoa powder. Shake until light and foamy.
For the mascarpone cold foam: Add milk, mascarpone, and a drizzle of vanilla bean paste. Froth until thick and foamy.
To assemble: Coat the glass with chocolate sauce. Add ice. Pour in the shaken espresso. Top with mascarpone cold foam. Dust with cocoa powder.