Dissolve the espresso powder in 6 tablespoons of hot water in a wide cup and let it cool down.
Mix mascarpone, curd, half espresso and 50 g sugar with the whisks of the mixer until smooth. Whip the cream until stiff, while pouring in 2 tbsp. sugar. Fold cream into the cream. Carefully swirl the rest of the espresso into the cream with a fork.
Mascarpone cream is best filled into four glasses with a tablespoon. Sprinkle each with 1 tablespoon of chocolate-coated coffee beans. Dust with icing sugar.