Pour the cream and liqueur into the shaker, shake well for approx. 15 secs. until you have a thickish cream/foam (not whipped cream). Pour the foam into a coffee cup, rinse out the shaker.
Pour the coffee liqueur, Amaro and espresso into the shaker. Top up the shaker with ice cubes, shake well for approx. 30 secs., pour the cocktail through a fine sieve into a coupette glass.
Rest a spoon on the rim of the glass, pour the cassis foam over the back of the spoon and on top of the cocktail. Decorate the cocktail with raspberries and coffee beans.