Tiramisu zeppole are soft and tasty pastries ideal for Father’s Day and St. Joseph’s Day. I made the zeppole with the classic pâte à choux and I cooked them in the hot air fryer (but you can also bake them in the oven). I then filled the zeppole with a mascarpone and whipped cream filling, egg-free. With a little effort and patience you’ll create decadent little sweets that will conquer the whole family!
If you love tiramisù I recommend checking the collection Tiramisù – Recipes.
For other recipes cooked in the hot air fryer, see the special Air Fryer – Recipes and Tips for Use.
See the collection:
Saint Joseph’s Zeppole: recipes for Father’s Day
Did you know that March 21 is Tiramisu Day?
- Difficulty: Medium
- Cost: Budget
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven, Air Fryer
Ingredients
- 3.5 tbsp butter
- 2/3 cup water
- 3.5 oz all-purpose flour
- 2 eggs (large)
- 1 pinch salt
- 1 shot (about 1 fl oz) espresso
- 9 oz mascarpone
- 3.4 fl oz heavy cream (whipping cream)
- 3 tbsp sugar
- as needed unsweetened cocoa powder
Tools
- Air Fryer
- Air Fryer Parchment Paper
- Piping Bag
Preparation
To make the tiramisu zeppole, melt the butter in a bain-marie then pour it into a saucepan. Add the water and a pinch of salt. Place over low heat and bring to a boil.
Add the flour and stir until the mixture pulls away from the sides of the pan. Transfer the dough to a bowl and let it cool to room temperature.
Add the eggs one at a time, waiting for each to be absorbed before adding the next, and mix until you obtain a smooth, creamy dough.
Place the dough into a piping bag and, on the air fryer basket lined with parchment paper (preferably the perforated type made for air fryers), pipe the zeppole into ring shapes (making 4 or 5 turns).
Cook in the hot air fryer at 356°F for 10 minutes, then flip the zeppole and cook for another 5 minutes, still at 356°F.
Then lower the temperature to 248°F and cook for another 10 minutes without opening the basket. When finished, leave the zeppole in the basket for 5 minutes, then remove and let cool completely.
If you don’t have an air fryer: Preheat the oven to 482°F, place the zeppole in the oven and immediately lower to 356°F, baking for 15-20 minutes. Then lower to 248°F and bake for another 20 minutes without ever opening the oven door. When finished, leave the zeppole in the switched-off oven with the door slightly ajar for 10 minutes, then remove and let cool completely.
In a bowl pour the heavy cream, mascarpone and sugar. With electric beaters, blend the ingredients until you obtain a creamy, homogeneous mixture.
Transfer the mascarpone cream into a piping bag. Split the zeppole in half and soak them with the espresso. Then fill them with the mascarpone cream.
Garnish the surface of the zeppole with more mascarpone cream and a dusting of unsweetened cocoa powder. Enjoy!
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