Zeppole with mascarpone cream and coffee

Name: Zeppole with mascarpone cream and coffee
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10
Ingredients: Eggs (about 3 medium) 6.3 oz; Egg yolks (of medium egg) 1; Butter 4 tbsp; Water 1 cup; Type 00 flour 1 ¼ cup; Mascarpone cheese 1 cup; Fresh liquid cream 1 cup; Powdered sugar 0.7 cup; Coffee (from the moka pot, cold) 0.5 oz; Vegetable oil to taste

it br es fr de

Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 30 min
Makes: 10 pieces
Cost: Average

PRESENTATION

Zeppole with mascarpone cream and coffee, yeah, they're a tasty treat from Campania, Italy, celebrated on March 19th for Saint Joseph’s Day. These zeppole recipe delights really have a way of bringing everyone together in the kitchen. Plus, they offer something a little sweet and super super different from the usual pastries.

Most folks know the classic custard-filled version, but this variation? It adds a twist—I'm talking about a rich mascarpone cream filling infused with espresso, kinda like the beloved tiramisù. The dough is light and airy, similar to choux pastry, and the best ones? Deep-fried to get that perfect golden and slightly crispy texture. Sure, some prefer the lighter, oven-baked style, but honestly, the true magic lies in frying. Especially for those who love tender bites that feel indulgent—no question.

In Campania, tradition meets creativity, for sure. People often experiment by adding cocoa for a chocolate version or using gluten-free flour, so everyone can enjoy. And look, air fryer versions of these Italian doughnuts are becoming popular, but the fried batch remains a staple during family gatherings. This combo of traditional pastry and modern filling gives this coffee-infused dessert a special place at the table—seriously good.

It’s a treat that just insists you savor it right away, especially as the moist mascarpone cream blends with those sweet and slightly tangy espresso notes. Each bite captures the cozy feeling of a festival day in Italy while offering a creative twist for dessert enthusiasts who enjoy bending the rules a bit. Whether celebrating a special occasion or just enjoying a cozy evening at home, this fusion of zeppole recipe and tiramisù flavors makes any moment feel really really special. So, go ahead, indulge in this unique take on a classic, adding a touch of Italian festivity to your day. And the sauce? It’s awesome.

INGREDIENTS

Ingredients for 10 zeppole: Eggs 6.3 oz (180 g) - (about 3 medium); Egg yolks 1 - (of medium egg); Butter 4 tbsp (55 g); Water 1 cup (250 g); Type 00 flour 1 ¼ cup (150 g)

for the mascarpone and coffee cream: Mascarpone cheese 1 cup (250 g); Fresh liquid cream 1 cup (250 g); Powdered sugar 0.7 cup (80 g); Coffee 0.5 oz (15 g) - (from the moka pot, cold)

for frying: Vegetable oil to taste

Preparation

How to prepare Zeppole with mascarpone cream and coffee

To prepare the zeppole with mascarpone cream and coffee, first make the choux pastry. In a saucepan, pour the water 1 and butter 2. Turn on medium heat and bring to a near boil, stirring to melt the butter 3.

Then pour the flour all at once 4 and stir vigorously with a wooden spoon 5 to obtain a lump-free mixture. Cook until the dough detaches from the sides of the pan and a whitish film forms on the bottom 6.

Transfer the dough to the bowl of a stand mixer 7, attach the paddle and mix the dough at medium-low speed. Meanwhile, beat the eggs and yolk together 9,

When the dough is no longer steaming, pour the eggs in slowly 10. This may take a few minutes, but we recommend doing this step slowly to get a good choux pastry. When you have a smooth and homogeneous mixture 11, turn off the mixer and use a spatula to transfer it into a piping bag with a 1/4 inch star nozzle 12. Refrigerate until needed.

At this point, make the coffee and let it cool. When the coffee is cold, start preparing the Mascarpone cream. Pour the mascarpone into the mixer, turn on the whisk for a few seconds to soften it, then add the cream 13. Set the whisks to medium speed and add the powdered sugar gradually 14. When the cream is almost whipped, slowly pour in the coffee 15.

When you have a firm and smooth cream 16, transfer it into a piping bag with a 3/8 inch star nozzle 17 and put it in the fridge to cool. Now proceed to cook the zeppole. Prepare 10 squares of parchment paper, 4 inches large. Pour the oil into a saucepan and heat it to 356°F, using a kitchen thermometer to measure it. Now take the choux pastry out of the fridge and pipe the zeppole onto the parchment paper 18,

making a double loop of dough 19. You should get circles about 2.5 inches large. When the oil is at temperature (check with a kitchen thermometer), transfer the first two zeppole into the pot, face down. The parchment paper will detach on its own after a short time, help remove it with kitchen tongs 20. Once the paper is removed, turn the zeppole to the other side with a slotted spoon 21.

The zeppole should cook for about 3 minutes on each side; when they are well golden, drain them 22 and transfer them to a tray with paper towels to remove the excess oil 23. Continue cooking the zeppole, then place them on a plate 34.