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The zeppole with tiramisu could be the revelation recipe of this father’s Day! What’s better than tiramisu? And more representative of the adult world than coffee? So I started with the preparation of one coffee choux pastrywhich I then stuffed with a fantastic mascarpone cream: the decoration with bitter cocoa and coffee bean was the proverbial icing on the cake (or on the zeppola, in this case) 😉 In short, I am very proud of these tiramisu zeppole and if you love these flavors like me I strongly suggest you try them!

Procedure for preparing the tiramisu zeppole

Prepare the coffee choux pastry: melt the butter into chunks with water and coffee, then remove from the heat, add the flour all in one bang and stir until the mixture comes off the walls, finally put it back on the heat for a couple of minutes. , continuing to mix.

Transfer to a cold bowl and let cool, then add the eggs, one at a time, making them absorb very well.

Transfer the mixture into a sac-à-poche and create the zeppole directly on the baking sheet lined with parchment paper, a little distant from each other.
Bake in a preheated static oven: at 200 ° C for the first 10 minutes, then at 175 ° C for another 10 minutes, without ever opening the oven; finally lower to 160 ° C, open the oven slightly and cook for another 10 minutes like this, so that they dry well.
Remove the donuts from the oven and let them cool completely.

Prepare the mascarpone cream: prepare a syrup with the sugar and 2 tablespoons of water, bringing it to a boil.
In the meantime, whip the yolk, then pour the boiling syrup over it slowly, always continuing to whip.

Add the whipped egg yolk to the mascarpone and mix.

Transfer the cream into a clean sac-à-poche and stuff the now cold zeppole, then decorate with cocoa and a coffee bean.

The tiramisu zeppole are ready, you just have to serve them.

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