Ingredients

(Makes about 15 mini zeppole)

Zeppole

½ cup water

50g butter

1 cup flour

3 eggs

1lt of vegetable oil to fry zeppole

1 cup caster sugar to coat zeppole

Mascarpone

250g mascarpone

1 tsp espresso coffee, cooled

1 tsp marsala wine - the sweet one

2 Tbsp icing sugar

Finish It

1 Tbsp dark cocoa powder - a bit of grated choccy would go a treat here too

Cook It

Place water and butter in a medium pot and bring to the boil on medium heat. As soon as it boils add flour and cook until mixture pulls away from the sides and balls together, about 2 minutes.

Transfer mix to a stand mixer or large bowl and set aside to cool, about 15 minutes. Once cool add eggs one at a time and mix well after each addition, either with muscle (hopefully it was leg day at the gym!) or stand mixer. Mix until smooth and glossy. Transfer to a piping bag fitted with a star nozzle and place in the fridge to rest for about half an hour.

Meanwhile,

Make yourself a fresh espresso coffee and set 1 teaspoon of it aside to cool (drink the rest). Combine cooled coffee with, icing sugar, marsala and mascarpone in a small bowl. Cover and place in the fridge until ready to serve.

Place cooking oil in a large pot and set aside for later.

Pipe It

Place a long piece of baking paper on your bench, let’s say 40cm. You can rub a little cooking oil onto the bench below your paper to help the paper stick down. When you pipe it’s easy to bring the paper up and all over the place if it’s not stuck down. Solid tip!

When dough is rested pipe rings onto baking paper that are about 5cm. Make sure you leave space in between them. You should get about 3 down and 5 going lengthways. Use kitchen scissors to cut around each ring.

Fry It

Now the stove has your undivided attention it’s time to heat the oil. Heat on medium heat until the oil reaches 180°C. Add zeppole about 3 at a time by picking up paper and placing in the hot oil paper side up. Cook until puffed, turn zeppole over and remove paper from pot. Cook until very golden and puffed, about 3 minutes each side.

Once cooked transfer to bowl of sugar and toss to coat. Set aside on a plate or rack to cool

Eat It

Topped with your mascarpone and dusted with cocoa.