Recipe by Marianna Pascarella at

A sweet version of Zeppole di San Giuseppe in the occasion of Father’s Day! 👔


For the Choux pastry:
80g flour
100ml water
50ml coffee (espresso)
50g butter
2 eggs
3g salt

For the mascarpone cream:
250g mascarpone cheese
200g condensed milk
200g custard cream

To complete:
Bitter cocoa to taste
Coffee beans
(chocolate) to taste


To prepare Zeppole di San Giuseppe with tiramisu, you need to start by making the choux pastry. Combine water, ristretto coffee, chopped butter and salt in a small saucepan. Bring to the heat and melt, until it comes to a boil. When the liquid boils, add the flour and stir well, allowing all the liquid to be absorbed. Then put the pot back on the heat and cook the choux pastry a few minutes to compact it a bit.

Set the choux pastry aside and let it cool. When the pastry has cooled you need to add the eggs one at a time, joining the next only when the previous one has been completely absorbed by the dough. You should obtain a dense and compact cream, which by lifting it with a spatula does not “drip.”

Once the dough is ready you need to transfer it to a pastry bag fitted with a large star cone and form doughnuts, about 5cm in diameter, on a baking sheet lined with baking paper. Bake the zeppole in a static oven preheated to 200° for 10 minutes, then lower the temperature to 180° and continue baking for another 20 minutes. Do not open the oven during baking. If at the end of baking the zeppole are still not dry enough, dry them at 140° with the oven door half open. Then let them cool completely.

Prepare the mascarpone cream by working together: mascarpone, condensed milk and pastry cream (all cold from the refrigerator) with electric whips until the mixture is whipped. Use the cream to fill the now cold zeppole. Complete the decoration by dusting the zeppole with bitter cocoa and adding chocolate coffee beans to taste.

The Zeppole di San Giuseppe with tiramisù are ready to be served!