Mix the Mascarpone Quescrem, the icing sugar, the salt and the soluble coffee in the bowl of the mixer. Put it at minimum speed until it is mixed. Whip at maximum speed for 2 minutes or until it acquires a creamy aerated and consistent texture. Place in a piping bag with a nozzle and use as decoration.
Once applied with the piping bag, sprinkle with cocoa powder on top