Mix the room-temperature butter with the sugar, flour, almond flour and the contents of an espresso, until you obtain a smooth, even mixture. Lay on a tray. Bake at 180°C (350°F) for 10-15 minutes until slightly browned. Remove from the oven, let cool and then break up the crumble.

Using a hand blender, whisk the egg yolks with the sugar until it is light yellow and fluffy. Soften the gelatine in cold water. Once softened, drain and dissolve in 2 espressos. Mix. Add the whipped yolks to the mixture. Add the mascarpone and stir for at least 5-6 minutes until the ingredients are well mixed. Arrange the mixture on the bottom of the glasses (filling up to 2/5). Put in the refrigerator for at least 30 minutes.

Whip the liquid cream with the pepper using a wire whisk. Add a pinch of natural salt and sugar.

Remove the previously filled glasses from the refrigerator, pour the pepper cream up to 2/5 of the glass and finish with the crumble.