Today we prepare the MASCARPONE CASTAGNOLE which are super soft and very easy to make! I love castagnole in all versions, they might be my favorite carnival dessert, this time I tried them with a new ingredient, I added mascarpone, which gave the dough a lot of softness, they came out beautiful and delicious, they melt in the mouth and the next day are even softer, try to believe! The mascarpone castagnole are easy and quick to prepare, with a spoon-soft dough, you work all the ingredients in a bowl and then with the help of two spoons you drop the dough by spoonfuls into the hot oil. Pass them while still warm in sugar and you’ll see a success at the table, they’ll disappear immediately because they drive both big and small people crazy!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 3 eggs
- 2 1/2 cups all-purpose flour
- 8.8 oz mascarpone
- 3/4 cup sugar
- 1 packet baking powder
- 1/3 cup sunflower oil
- as needed peanut oil (for frying)
- as needed sugar (for coating the castagnole)
Steps
In a bowl, place the eggs and sugar and work with the electric beaters for a couple of minutes. Pour in the sunflower oil and mix always with the beaters.
Add the mascarpone to the dough, if it’s not compact, work it first with a fork in a bowl. Then mix well with the electric beaters to incorporate the mascarpone with the rest of the ingredients.
Now add the flour with the sifted baking powder, mix well until you have a creamy smooth dough without lumps.
Heat plenty of peanut oil in a pan, drop in spoonfuls of the dough, little by little and over medium-low heat. Pay attention to the oil temperature, if it’s too high you risk burning the outside of the castagnole and leaving them raw inside, if too low, you risk having greasy and soggy castagnole.
Turning them often in the hot oil, remove the mascarpone castagnole when they are nice and round, puffy and golden. Place them on absorbent paper and then pass them in granulated sugar. And here they are, soft and delicious mascarpone castagnole ready to eat!
… Vane’s tips
The mascarpone castagnole keep for five days, put them in a food container with a lid.
You can replace mascarpone with ricotta or Philadelphia cheese.
