250g cannelloni pasta

250ml heavy whipping cream

150g mascarpone cheese

1/3 cup powdered sugar

2 tsp instant coffee

3/4 cup water

Oil for frying

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Heat oil in a deep pan for frying.
Fry the cannelloni pasta until golden and crisp, then drain on paper towels.
Dissolve instant coffee in water and let it cool.
Whip heavy cream until soft peaks form.
Fold mascarpone, powdered sugar, and cooled coffee mixture into the whipped cream until smooth.
Once shells are cooled, pipe or spoon the cream mixture into them.
Dust with powdered sugar or cocoa powder before serving.

Fill the cannelloni just before serving to keep the shells crunchy.

The cream filling can be prepared a day ahead and refrigerated.

For variation, replace coffee with vanilla or liqueur.

Store unfilled shells separately in an airtight container.

Best enjoyed fresh as the shells soften over time.