• First thing: prepare the coffee and let it cool.

Making the "Choux" zeppole dough

• First make a choux pastry, by pouring water and butter into a sauce pan.
• Heat this up over medium heat, stirring so the butter melts. Do not bring to a boil.
• Then pour all of the flour in at one time and mix vigorously with a wooden spoon.
• Cook until the dough comes off the sides of the pan and there is a whitish residue on the bottom.
• Transfer the dough to the bowl of a standup mixer, using the paddle attachment, mix at medium-low speed.
• In a separate mixing bowl, beat the eggs and the yolk together.
• Once the choux in the mixer stops steaming, add the eggs a little at a time. Take your time with this step.
• When the mixture has become smooth and mixed well, turn off the mixer and transfer the dough into a pastry bag fitted with a large star tip.
• Place in the refrigerate until ready to fry the zeppole.

Making the Coffee Mascarpone cream

• When the coffee is cold, pour the mascarpone into the standup mixer fitted with the whisk attachment.
• Stir on medium-low for a few seconds to soften the cheese.
• Add the Cream and whisk at medium speed adding the powdered sugar a little a time.
• When the cream starts to mount, add the coffee in.
• When The cream is smooth and mixed well and mounted with stiff peaks, transfer it to a pastry bag with a large star tip and transfer to the refrigerator to cool.

Frying the zeppole

• Prepare 10, 4inch squares of parchment paper, set aside.
• Pour the oil into a pan for frying and bring it to a temperature of 350F.
• Now take the choux zeppole dough from the fridge and squeeze out a "zeppole" onto the parchment paper.
• The zeppole circle should be about 2.5" in diameter.
• Transfer the first two zeppola inside the pot, upside down, by holding the parchment paper, The parchment paper will come off by itself after a short time, remove the paper with tongs once it is separated.
• Once the paper has been removed, turn the zeppole on the other side with tongs or a skimmer.
• The zeppole will should to cook about 3 minutes per side, when they are golden brown, drain and transfer them to a plate lined with paper towels, to remove excess oil. Continue cooking the zeppole, and transfer them to a plate.
• Once all of the Zeppole are fried
• Decorate them with a dollop of coffee cream, add a sprinkling of cocoa powder and serve!