Baked tiramisù zeppole, an original variation of the classic Saint Joseph zeppole filled with custard… and believe me, they are absolutely a must-make!
Perfect for Father’s Day, because coffee is the flavor dads always love… but moms will love them too 😜
I made a coffee-flavored choux pastry, fragrant and light, that becomes golden and crispy in the oven. I then filled them with an egg-free mascarpone cream: soft, velvety and super indulgent. A nice dusting of unsweetened cocoa on top and my baked tiramisù zeppole are ready to be enjoyed.
They are soft, creamy and have that coffee aroma that reminds you of Sunday tiramisù. Perfect to serve after lunch or for a special family snack.
Amazing and irresistible… you just have to try them!
See you soon,
Susy 💗
Also try:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 321.97 (Kcal)
- Carbohydrates 21.29 (g) of which sugars 8.80 (g)
- Proteins 5.06 (g)
- Fat 24.85 (g) of which saturated 11.28 (g)of which unsaturated 2.56 (g)
- Fibers 2.92 (g)
- Sodium 37.53 (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 fl oz water
- 3 oz all-purpose flour
- 1.7 fl oz coffee
- 3.5 tbsp butter
- 2 pcs eggs (medium)
- 1 tsp sugar
- 8.8 oz mascarpone
- 3.5 fl oz heavy cream
- 1/4 cup sugar
- to taste unsweetened cocoa powder
- to taste coffee (about one small cup (espresso))
You’ll need
- Saucepan
- Spatula
- Ladle
- Piping bag
- Mat microperforated
- Bowl glass
Prepare the coffee choux pastry for the baked tiramisù zeppole
Pour the water into a saucepan, add the coffee, the butter cut into pieces and the sugar. Bring everything to a boil, stirring slightly to help the butter melt.
When the liquid reaches a boil, add the flour all at once and stir vigorously with a wooden spoon. At first lumps will form, but by continuing to work the dough it will become compact and smooth.
Continue cooking until the dough pulls away from the sides of the pan, begins to sizzle slightly and a thin white film forms on the bottom: this is the sign that the choux pastry is ready.
Remove the saucepan from the heat and transfer the dough to a bowl to cool. This step is essential: the dough must be only warm before adding the eggs, otherwise they risk cooking on contact with the heat and the choux pastry could develop an unpleasant smell.When the dough has completely cooled, add the eggs one at a time. Add the second egg only when the first has been fully absorbed by the dough. Work with the spatula until you obtain a smooth, homogeneous and compact paste.
Transfer the dough to a piping bag fitted with a star tip and form rings with two turns of choux pastry, placing them well spaced on the baking sheet because they will increase in volume during baking.
Meanwhile preheat the oven to 392°F (200°C) in static mode.
Bake the zeppole for about 20 minutes. In this first phase the choux pastry puffs up thanks to the steam that forms inside the dough.
Then lower the oven temperature to 356°F (180°C) and continue baking for another 10 minutes, until the zeppole are nicely golden.
When baking is finished, slightly open the oven door and let the zeppole cool inside for a few minutes. This way the moisture will exit slowly and the zeppole will keep their shape without collapsing.In a bowl pour the very cold whipping cream, add the mascarpone and the sugar. With electric beaters work everything together until you obtain a smooth, velvety and well-structured cream. The consistency should be compact but soft, perfect for the piping bag.
Transfer the cream to a piping bag and split the cooled zeppole in half. Lightly brush the base with coffee, without overdoing it so they don’t become too soggy.
Fill the base with a generous layer of mascarpone cream, close with the top and finish the decoration by making a rosette of cream on the surface. Finally dust with sifted unsweetened cocoa.
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Storage and useful tips
The baked tiramisù zeppole keep in the refrigerator for up to 2 days, well sealed in an airtight container. I recommend filling them just before serving so they remain crisper and don’t absorb too much moisture from the cream.
If you want to prepare in advance, you can make the choux bases the day before and store them at room temperature, well sealed in a food bag. When ready to serve, simply fill them with the mascarpone cream and finish with unsweetened cocoa.
For a gluten-free variant you can use a specific gluten-free flour mix suitable for pastries, checking that it works well with choux pastry.
For an even fresher effect, you can add a light layer of mascarpone cream inside and insert a small shard of dark chocolate or a light grating of untreated orange zest to enhance the coffee aroma.
One final tip: brush the zeppole with coffee gently, using a pastry brush. They should smell of tiramisù but remain dry and well structured.
