Begin by heating oil in a deep pan over medium heat until shimmering. Carefully add the dried cannelloni pasta, frying them until golden brown, approximately 3-4 minutes. Use a slotted spoon to remove them and let them drain on a cooling rack.

In a small bowl, mix the instant coffee with warm water until fully dissolved. Briefly dip each fried cannelloni into the coffee mixture, then set aside.

In a large mixing bowl, beat the heavy whipping cream with powdered sugar using an electric mixer until hard peaks form, about 3-5 minutes. Fold in the mascarpone cheese until combined.

Pipe the creamy filling into each chilled cannelloni until generously filled. Arrange the stuffed cannelloni on a serving platter.

Refrigerate the filled cannelloni for at least 4 hours. Just before serving, dust with powdered sugar and pair with fresh berries.