Place the mascarpone in a mixing bowl.
Add the icing sugar, milk, double cream and vanilla.
Use an electric whisk to obtain a soft creamy mixture.
Put in a pastry bag and keep in the fridge.
Place a paste di meliga biscuit in the bottom of a cappuccino cup.
Add a generous helping of mascarpone cream.
Pour the hot coffee around the cream.
Dust lightly with bitter cocoa powder.
We recommend preparing this recipe with espresso coffee.