ZEPPOLONE with Mixed Berries St. Joseph’s Day Dessert, a very indulgent recipe for Father’s Day: choux pastry filled with an ultra-tempting diplomat cream.
I made this zeppolone with mixed berries thinking of Father’s Day and wanted something different from the usual fried zeppola. I wanted a showy, large, creamy, colorful dessert. When you bring it to the table it really makes an impression and it is much simpler than it looks.
The zeppolone is the giant version of the classic St. Joseph’s zeppola: the same choux pastry base, the same silky diplomat cream, but enriched with a delicious mixed berry cream. It’s the perfect dessert for those searching for “baked St. Joseph zeppolone”, “Father’s Day dessert with diplomat cream” or “giant zeppola with mixed berries”.
Join me in the kitchen today for the zeppolone with mixed berries.
- Difficulty: Medium
- Cost: Very affordable
- Preparation time: 20 Minutes
- Cooking time: 35 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Father's Day
Ingredients
- 1 1/4 cups all-purpose flour (the one you usually use)
- 1 cup + 1 tbsp water
- 1 tbsp butter
- salt
- 4 eggs
- 1 1/4 cups milk
- 3 egg yolks
- 7 tbsp + 1 tsp granulated sugar
- 4 tbsp + 1 tsp cornstarch (cornflour)
- salt
- 1 1/2 cups mixed berries
- 3 tbsp + 1 tsp granulated sugar (for the berries)
- 1 tsp lemon juice
- 3/4 cup + 1 tbsp heavy whipping cream
- 2 1/2 tbsp powdered (confectioners') sugar
Steps
Prepare the pastry cream: heat the milk. In a bowl, whisk the egg yolks with the sugar and salt. Add the cornstarch, then pour the hot milk in a thin stream while whisking.
Return to the heat and cook until it becomes nicely thick. Remove from the heat, cover with parchment paper directly on the surface and let cool completely.
Prepare the concentrated berry purée: put the mixed berries with 3 tbsp + 1 tsp sugar and the lemon in a small saucepan; cook for 8–10 minutes until they are soft and slightly thickened.
Blend and pass through a sieve, then return to the heat for 2–3 minutes to let it concentrate well (it should be creamy, not watery). Let it cool completely.
When the pastry cream is completely cold, add all of the concentrated berry purée to the pastry cream. Whisk until you obtain an even intense purple/pink color.
Whip the cream with the powdered sugar until not too stiff (it should be firm but still creamy). Fold the whipped cream into the cream mixture in 2–3 additions with gentle motions.
Keep the cream covered in the refrigerator and prepare the zeppolone.
Bring the water to a boil with a pinch of salt and the butter. When the butter has melted, add the flour all at once and stir with a spoon until the dough pulls away from the sides of the pan.
Let it cool, then put the dough into a stand mixer and work it with the paddle (or use a bowl and spoon). Add one egg and continue to mix; when it is well absorbed add the second egg and so on until all eggs are incorporated.
Put the dough into a piping bag and pipe a first circle onto a baking sheet lined with parchment paper.
Without detaching the bag continue to pipe, making a second circle beside the first and then a third circle on top.
Bake in a preheated oven at 392°F for 15 minutes, then lower the temperature to 356°F and bake for another 10 minutes without opening the oven.
Remove from the oven, let cool and slice it in half. Fill with the cream using a piping bag, close the zeppolone, add mixed berries, dust with powdered sugar and serve.
Bon appétit
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ZEPPOLONE with Mixed Berries St. Joseph’s Day Dessert
Why you will love this Zeppolone with Mixed Berries
– It’s the large and even more indulgent version of the St. Joseph’s zeppola
– It has a soft, velvety diplomat cream
– The mixed berries balance the sweetness with a fresh note
– It’s perfect as a cake for Father’s Day
– It can be prepared in advance and filled shortly before serving.
Practical tips for a perfect result
– Bake the choux pastry well until it is golden and dry, otherwise it will collapse.
– Do not open the oven in the first 20 minutes of baking.
– Let it cool completely before cutting and filling.
– Whip the cream very cold for a stable diplomat cream.
– Add the mixed berries only at the last moment to keep them fresh and shiny.
If you want an even more elegant effect, brush the berries lightly with a neutral glaze to make them shiny.
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FAQ ZEPPOLONE with Mixed Berries St. Joseph’s Day Dessert
What’s the difference between zeppola and zeppolone?
The zeppolone is the large version of the classic zeppola, baked in the oven and filled like a cake.
Can I make the zeppolone with mixed berries the day before?
Yes, you can prepare the base in advance and store it well wrapped. Fill it a few hours before serving.
How to prevent the choux pastry from collapsing?
It must be baked until completely dry and golden, then cool gradually in the turned-off oven with the door slightly ajar.
Can I replace the pastry cream?
Absolutely yes, you can use mascarpone in equal weight.
Which berries should I use?
Strawberries, raspberries, blueberries and blackberries are perfect. A well-drained frozen mix can also work.
