Baked tiramisu zeppole, an original version of the classic St. Joseph’s zeppole filled with pastry cream… and trust me, they are absolutely worth making!
Perfect for Father’s Day, because coffee is a flavor dads always enjoy… but moms do too 😜
I made a coffee-flavored choux pastry, aromatic and light, that becomes golden and crisp in the oven. I then filled them with an egg-free mascarpone cream, soft, velvety and super indulgent. A dusting of unsweetened cocoa on top and my baked tiramisu zeppole are ready to be enjoyed.
They are soft, creamy and have that coffee scent that recalls Sunday tiramisu. Perfect to serve after lunch or for a special family snack.
Wonderful and irresistible… you just have to try them!
See you soon,
Susy 💗
Also try:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation 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 tiramisu zeppole
- 3.4 fl oz (0.42 cup) water
- 3.0 oz (about 0.71 cup) all-purpose flour
- 1.7 fl oz (0.21 cup) coffee
- 1.8 oz (about 3.5 tbsp) unsalted butter
- 2 medium eggs egg (about 120 g total (2 medium eggs))
- 1 teaspoon sugar
- 8.8 oz (about 1 cup) mascarpone
- 3.4 fl oz (0.42 cup) heavy cream
- 1/4 cup (4 tbsp / 1.8 oz) sugar
- to taste unsweetened cocoa powder
- to taste coffee (about one espresso cup)
You will need
- Small saucepan
- Spatula
- Ladle
- Piping bag
- Mat micro-perforated
- Bowl glass
Preparing the coffee choux pastry for the baked tiramisu zeppole
In a small saucepan I pour the water, add the coffee, the butter cut into pieces and the sugar. I bring everything to a boil, stirring lightly to help the butter melt.
When the liquid reaches a boil, I add the flour all at once and, with a wooden spoon, stir vigorously. At first lumps will form, but continuing to work the dough it will become compact and homogeneous.
I continue cooking until the dough pulls away from the sides of the pan, starts to sizzle slightly and a thin white film forms on the bottom: this is the sign that the choux pastry is ready.
I then remove the pan from the heat and transfer the dough to a bowl to let it 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 odor.When the dough has completely cooled, I add the eggs one at a time. I add the second egg only when the first has been fully absorbed into the dough. I work with the spatula until I obtain a smooth, homogeneous and compact paste.
I then transfer the dough to a piping bag fitted with a star tip and pipe rings with two turns of choux pastry, placing them well spaced on the baking sheet, because they will increase in volume during baking.
Meanwhile I preheat the oven to 392°F in convection mode. I bake for 20 minutes, then lower the temperature to 356°F and continue baking for another 10 minutes.
Once golden, I slightly open the oven door and let them cool inside so they keep their shape without collapsing.In a bowl I pour the very cold heavy cream, add the mascarpone and the sugar. With electric beaters I work everything together until I obtain a smooth, velvety and well-supported cream. The texture should be compact but soft, perfect for the piping bag.
I transfer the cream to a piping bag and halve the cooled zeppole. I lightly soak them with coffee, without exaggerating, so as not to make them too soft.
I fill the base with a generous layer of mascarpone cream, close with the top part and finish the decoration by piping a rosette of cream on the surface. Finally, I dust with sifted unsweetened cocoa powder.
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Storage and useful tips
The baked tiramisu zeppole can be stored in the refrigerator for up to 2 days, well sealed in an airtight container. I recommend filling them shortly before serving so they remain crisp and do not absorb too much moisture from the cream.
If you want to prepare in advance, you can make the choux pastry bases the day before and keep them at room temperature, well sealed in a food bag. When ready to serve, simply fill them with mascarpone cream and finish with unsweetened cocoa.
For a gluten-free variant you can use a flour mix specifically for pastries, checking that it is suitable for choux pastry.
For an even fresher effect, you can add a thin 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 last tip: brush the zeppole with coffee gently, using a pastry brush. They should smell of tiramisu, but remain dry and well-structured.
