Photo credit GialloZafferano blog
INGREDIENTS
For the castagnole
300g of 00 flour
2 eggs
40g of sugar
50g of milk
60g of lard or softened butter
1 spoon of rum (optional)
Moka coffee as needed
Unsweetened cocoa powder as needed
Frying oil as needed
½ packet of cake yeast
For the cream
4 pasteurised egg yolks
150g of white sugar
250g of mascarpone cheese
50g of vanilla flavoured powdered sugar
1 phial of vanilla flavour (optional)
DIRECTIONS
- To make the tiramisu castagnole, start by preparing the mascarpone cream. Beat the pasteurised yolks with the sugar in a bowl. In another bowl, whip the mascarpone cheese and the powdered sugar until you obtain a smooth mixture;
- Add the mascarpone cream to the yolks and slowly mix by folding the bottom over the top with a spatula. If desired, add the vanilla flavour;
- Once the process is finished, put the cream in the fridge to cool for at about 30 minutes. You can now focus on the preparation of the castagnole!
- Start by putting the sifted flour together with the yeast in a sufficiently large bowl. Add the eggs, a cup of coffee, the rum and the sugar;
- Start kneading the dough by using a fork. Then, add the softened butter or lard and continue kneading with the hands until you get a soft and elastic dough. At this point cover the dough with plastic wrap and put it in the fridge to cool for about 30 minutes;
- Shortly before the end of the 30 minutes, heat the frying oil over a moderate and constant heat: in this way it will remain hot, but not boiling hot, avoiding that the castagnole burn or remain raw inside;
- Take the dough from the fridge, knead it for some minutes and continue by dividing it into equal size balls;
- Start cooking the castagnole by frying them a few at a time, two minutes for each side. Don’t worry if the first results are not perfect: little by little, you will be able to adjust your cooking times!
- While you cook your castagnole, use a skimmer to drain them and place them on a flat plate covered with paper towl;
- Now what remains is to amaze every palate! Serve the castagnole with the tiramisu cream that you have previously prepared: you can choose if you prefer to fill them or to serve the cream separately.
- Finish with a sprinkle of unsweetened cocoa and… enjoy!
