2) For the glaze: In a medium bowl, whisk together the cream, coffee liqueur, and espresso powder until smooth. With a wooden spoon, gradually stir in the icing sugar until smooth. If the glaze is too thick, stir in the water, 1/4 tsp at a time.
3) In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 190°C. (If you don't have a thermometer a cube of bread will brown in a couple of minutes.)
4) Using a small ice cream scoop or 2 small spoons, carefully drop scoops (about 1 tbsp) of the dough into the oil. (Do not crowd the pan.) Cook for 3 to 3 1/2 mins, turning occasionally, until the zeppole are golden and puffed. Drain on kitchen paper. Repeat until all of the dough has been used. When the zeppole is cool enough to handle, dip the top halves in the glaze.
5) Using a hand grater, grate the chocolate, if using, over serving plates. Place 3 to 4 zeppole on each plate and garnish with fresh raspberries, if using. Serve immediately.