Zeppole with Mascarpone and Coffee Cream

Zeppole with mascarpone and coffee cream are a tasty and indulgent dessert. Here’s how to prepare them:

Ingredients

• 250 ml water
• 100 g butter
• A pinch of salt
• 1 teaspoon sugar
• 150 g 00 flour
• 4 medium eggs
• Oil for frying
• Powdered sugar for decorating

For the mascarpone and coffee cream:

• 250 g mascarpone
• 100 g powdered sugar
• 2 tablespoons cooled espresso coffee
• 2 tablespoons unsweetened cocoa powder (optional)

Preparation

1. Start by preparing the choux pastry for the zeppole: bring the water to a boil with the butter, a pinch of salt, and a teaspoon of sugar.
2. Once the butter has completely melted, remove from the heat and add all the flour at once, stirring vigorously with a wooden spoon.
3. Return the saucepan to the heat and continue stirring until the dough pulls away from the sides forming a ball.
4. Remove from the heat and let cool slightly.
5. Incorporate the eggs one at a time, mixing well after each addition until you obtain a smooth and homogeneous mixture.
6. Heat plenty of oil in a pan and, using two spoons, form small balls of dough and fry them until golden (about 4-5 minutes).
7. Drain the zeppole on paper towels and let them cool.

For the mascarpone and coffee cream:

1. In a bowl, beat the mascarpone with the powdered sugar until you obtain a smooth cream.
2. Add the cold espresso coffee and, if desired, the unsweetened cocoa powder, mixing until you obtain a homogeneous cream.

To complete:

1. Fill a piping bag with the mascarpone and coffee cream.
2. Make a small hole in each zeppola and fill it with the cream.
3. Dust with powdered sugar before serving.

Trivia

Zeppole are a typical dessert of Italian tradition; in particular, the San Giuseppe zeppole are famous, prepared for Father’s Day on March 19. The mascarpone and coffee variation is a more modern and indulgent take that pairs the intense flavor of coffee with the sweetness of mascarpone.