In a bowl, whip the fresh cream with the powdered sugar until soft peaks form. Gently add the mascarpone, stirring with a spatula using upward movements to avoid deflating the whipped cream.

Cook the pasta in sweetened boiling water for 11 minutes. Drain, making sure to remove any
cooking water from the inside of the shapes (flip them over onto a clean kitchen towel).

Stuff Cometa with the mascarpone cream, decorate with candied fruits and pomegranate seeds.