The tiramisu zeppolone is a creative reinterpretation of two great classics of Italian pastry: zeppole and tiramisu.
In this creative version, we will replace the traditional custard with a layer of mascarpone cream and prepare the choux pastry with a coffee variant.
This delight is ideal for any occasion, from dinner with friends to Father’s Day, and will surely surprise and delight your guests.
Try it and it will never be missing from your festive table again!
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- Difficulty: Medium
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: French
- Seasonality: All seasons
Ingredients
- 125 ml water
- 2 oz butter
- 2/3 cup flour
- 1 cup coffee (small cup)
- 1 pinch salt
- 2 eggs
- 8 oz mascarpone
- 1 cup heavy cream
- 2 tbsps powdered sugar
- as needed unsweetened cocoa powder
- as needed coffee beans (chocolate)
- 1 packet vanillin
Tools
- Pot
- Whisk
- Bowl large
- Electric whisks
- Piping bag
- Parchment paper
- Baking sheet
- Wooden spoon
Steps
In a pot, bring to a boil the water, butter, instant coffee, and salt.
Once the butter has completely melted, reduce the heat and add the flour.
Stir vigorously with a wooden spoon until you obtain a homogeneous dough ball that detaches from the sides of the pot.
Remove the pot from the heat and let it cool for 5 minutes.
At this point, add the eggs one at a time, mixing well after each addition, until the dough becomes smooth and soft.
Transfer the obtained mixture to a piping bag with a large star nozzle.
Line a baking sheet with parchment paper and form two overlapping circles of dough, about 8 inches in diameter.
To perform this operation, you can help yourself by drawing the outline of a baking pan with a pencil.
Bake in a preheated oven at 375°F for about 25/30 minutes or until it’s puffed and golden, then turn off the oven and leave the “zeppolone” inside with the oven door slightly open.
Remove from the oven and let it cool.
In a large bowl, whip the cold cream with the powdered sugar and vanillin.
Add the mascarpone by spoonfuls and mix with the electric whisks at medium speed, being careful not to deflate the mixture.
Transfer the mascarpone cream to a piping bag.
Cut the cooled zeppolone in half and place the base on a slate or serving plate.
Fill with the mascarpone cream and dust with unsweetened cocoa.
Gently place the pastry lid and decorate with the remaining cream.
Finish the preparation by dusting with unsweetened cocoa and decorating with chocolate-covered coffee beans.
Storage and Tips …
Store in the fridge covered with a cake dome
Consume within 2 days.
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FAQ (Frequently Asked Questions)
How do I keep the choux pastry from deflating after baking?
It is essential to keep it in the turned-off oven with the door slightly ajar for at least 10 minutes. To perform this operation, I use the wooden spoon trick to keep the oven from closing.
