Atkins-friendly Tira Misu

Dissolve 1-2 teaspoons of instant espresso powder in 2 tablespoons of warm water in a small bowl, stirring until fully combined. Allow the espresso mixture to cool to room temperature.

Separate the eggs, placing the yolks in a medium mixing bowl and setting the whites aside in a clean, grease-free bowl. Beat the egg yolks until they become pale and slightly thickened.

Add the sour cream to the beaten egg yolks and whisk together until the mixture is smooth and well incorporated. Stir in the cooled espresso mixture and blend thoroughly.

In the separate bowl, beat the egg whites with a hand mixer or whisk until stiff peaks form. This will add a light, frothy texture to the final drink.

Gently fold the beaten egg whites into the espresso and sour cream mixture using a spatula, working in two additions to maintain as much volume as possible.

Pour the blended mixture over ice in a tall highball glass, filling to about three-quarters full. Stir gently to chill and combine.

Dust the top of the drink generously with baking cocoa using a fine-mesh sieve for an even, decorative finish. Serve immediately.