The tiramisu zeppole are soft and delicious desserts ideal for Father’s Day and St. Joseph’s Day. I made the zeppole with the classic choux pastry and cooked them in the air fryer (but you can also bake them in the oven). I then filled the zeppole with mascarpone and cream, without eggs. With a bit of effort and patience, you’ll make delightful treats that will win over the whole family!
For tiramisu lovers, I recommend checking out the collection Tiramisu – Recipes.
For other recipes cooked in the air fryer, check out the special Air Fryer – Recipes and Tips.
Also try:
Baked Zeppole di San Giuseppe
Zeppole di San Giuseppe in Air Fryer
Did you know that March 21 is Tiramisu Day?
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven, Air Frying
Ingredients
- 1/4 cup butter
- 2/3 cup Water
- 3/4 cup Flour
- 2 Eggs (large)
- 1 pinch Salt
- 1 small cup of Coffee
- 8.8 oz Mascarpone
- 1/2 cup heavy cream
- 3 tablespoons Sugar
- to taste Unsweetened cocoa powder
Tools
- Air Fryer
- Air Fryer Paper
- Pastry Bag
Preparation
To make the tiramisu zeppole, melt the butter in a double boiler, then pour it into a pot, add the water and a pinch of salt. Heat on low heat and bring to a boil.
Add the flour and mix everything until the mixture detaches from the sides of the pot. Transfer the mixture to a bowl and let it cool to room temperature.
Add the eggs, one at a time until the previous one is absorbed, and mix until you get a smooth and creamy mixture.
Put the dough in a pastry bag and, on the air fryer basket lined with parchment paper (preferably perforated specific for air fryers), shape the zeppole into a doughnut shape (making 4 or 5 turns).
Cook in the air fryer at 356°F (180°C) for 10 minutes, then turn the zeppole over and cook for another 5 minutes, still at 356°F (180°C).
Then lower to 248°F (120°C) and cook for another 10 minutes, without ever opening. After cooking, leave the zeppole in the basket for 5 minutes, then remove and let cool completely.
For those who don’t have an air fryer. Preheat the oven to 482°F (250°C), put the zeppole in the oven and lower to 356°F (180°C), bake for 15-20 minutes. Then lower to 248°F (120°C) and bake for another 20 minutes, without ever opening the oven door. After cooking, leave the zeppole in the turned-off oven with the door ajar for 10 minutes, then remove and let cool completely.
In a bowl, pour the cream, mascarpone, and sugar. With electric beaters, mix the ingredients until you get a smooth and creamy mixture.
Transfer the mascarpone cream to a pastry bag. Cut the zeppole in half and soak them with coffee. Then fill them with mascarpone cream.
Garnish the surface of the zeppole with mascarpone cream and a dusting of unsweetened cocoa. Enjoy!
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