The whipped cream maritozzi are typical Lazio sweets that some say already existed in ancient Roman times.
It is also said that it was customary for future husbands to give these sweets on the first weekend of March as a good luck gift to future wives, the sure thing is that you can find them in every Roman bar or pastry shop and they are really delicious.
Right after the photo, let’s find out how to prepare Whipped Cream Maritozzi, follow me and if you have any questions, know that I am always here.
- Difficulty: Medium
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Whipped Cream Maritozzi
- 2 cups Manitoba flour
- 2 cups all-purpose flour
- 1 tsp fresh yeast
- 1/3 cup sugar
- 1/2 cup milk
- 1 egg (medium-large)
- 1 egg yolk
- 3.5 tbsp butter
- 1 tsp lemon zest (grated)
- 1 egg
- 2 tbsp fresh liquid cream
- 2/3 cup powdered sugar
- 1 cup fresh liquid cream
Tools
- 1 Stand Mixer
- 1 Baking Sheet
- 1 Bowl
- 1 Hand Mixer
Preparation of Whipped Cream Maritozzi
To prepare the whipped cream maritozzi, first sift together the two flours and then place them in a large bowl.
You can use the stand mixer if you have one, but it’s not necessary; this dough works perfectly fine without it.Dissolve the yeast in slightly warm milk (86°F) and then add it to the flours and start kneading with your hands or with a wooden spoon, as you prefer.
Add the sugar and grated lemon zest, knead for a few more minutes then add the egg and mix well; only after, add the yolk.
Work it well for a few minutes until everything is well blended then add the butter at room temperature, one piece at a time, making sure it is well absorbed.When you have a smooth and homogeneous mixture, place it in a clean and dry bowl, cover with plastic wrap and let it rise until doubled (at least 3 hours) in a warm place.
Once the volume has doubled, turn the dough onto the work surface, deflate it, and take pieces of about 40 grams each.
Work them to give a slightly elongated round shape and then place them on the baking sheet lined with parchment paper.
Let them rise again for 1 hour.
Beat the remaining egg with the two tablespoons of cream and brush the surface.
Bake the whipped cream maritozzi in a preheated oven at 356°F in static mode on the middle rack for a minimum of 15 minutes, checking the degree of cooking by piercing one with a toothpick.
Once baked, remove the whipped cream maritozzi from the oven, let them cool to room temperature before cutting them and filling them with whipped cream and powdered sugar and…
ENJOY YOUR MEAL
Notes
Whipped cream maritozzi can be kept in the refrigerator inside an airtight container for 3 days once filled.
If not yet filled, they can be stored for 3 days in a paper bag or metal box.
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