Baked Tiramisù Zeppole, an original twist on the classic St. Joseph’s zeppole filled with pastry cream are a must-try. Perfect for Father’s Day, after all, coffee is a flavor that dads love, and moms too 😜. The recipe is simple, I prepared a coffee-flavored choux pastry filled with a delicious eggless mascarpone cream, then as a final touch, I dusted with bitter cocoa, and the baked tiramisù zeppole are ready to be served!
Delicious and irresistible, let’s discover this wonderful recipe!
See you soon, Susy
Also try:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 321.75 (Kcal)
- Carbohydrates 21.07 (g) of which sugars 8.81 (g)
- Proteins 5.11 (g)
- Fat 24.88 (g) of which saturated 11.30 (g)of which unsaturated 2.65 (g)
- Fibers 2.99 (g)
- Sodium 85.87 (mg)
Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Tiramisù Zeppole
- 3.4 oz water
- 3/4 cup all-purpose flour
- 1.7 oz coffee
- 3.5 tbsp butter
- 2 large eggs (2 medium eggs)
- 1 tsp sugar
- 1 pinch salt
- 8.8 oz mascarpone
- 3.5 oz whipping cream
- 1.7 oz sugar
- to taste bitter cocoa powder
- to taste coffee (about one cup)
You Will Need
- Saucepan
- Spatula
- Ladle
- Piping Bag
- Mat perforated
- Bowl glass
Prepare the Coffee Choux Pastry for Baked Tiramisù Zeppole
In a saucepan, combine water, coffee, butter, sugar, and a pinch of salt and bring to a boil. Add the flour all at once and stir vigorously with a wooden spoon until the mixture is well combined. The dough is ready when it starts to sizzle and a white film forms on the bottom of the saucepan. Then remove from heat and transfer to a bowl to cool.The dough must cool down; otherwise, when we add the eggs, they will cook in the dough, and our choux pastry will smell like an omelet!
When the dough has cooled, add the eggs one at a time, making sure the first egg is fully incorporated before adding the second. Work the dough with the spatula until smooth and compact, then fill a piping bag fitted with a star nozzle and start forming circles with two rounds of choux pastry, placing them well apart because they will expand during baking.
Meanwhile, preheat the oven to 392°F and bake for 20 minutes, then lower to 356°F and continue baking for another 10 minutes. Once baked, slightly open the oven door and let them cool.Baked Tiramisù Zeppole
In a bowl, combine the cream, mascarpone, and sugar. Using an electric mixer, whip everything together until creamy and firm. Fill a piping bag with the cream, split the zeppole, soak them with coffee, fill with mascarpone cream, close them, and decorate the top with more cream and a dusting of bitter cocoa.
See you soon, Susy.
