Italian Recipes – bakerheart (2024)

These are wonderful pastries that can be served filled or with just a sprinkling of sugar.

Many people have e-mailed recently requesting a recipe for zeppole. Their search is sometimes hindered by the dialect which their grandparents used. All the stories are similar, a light pastry that was deep fried, but was delicious and warming. The word zeppole comes from “zeppelin.” This gives you an idea of how much the pastries puff up during frying. Some regions feature a more chewy, bread-like zeppole. They can be filled with fresh whipped cream or custard. You can add herbs for a savory bread that is perfect for parties.

Ingredients

• 2 cups water
• 10 oz granulated sugar
• 3 tbs olive oil
• 1/2 tsp salt
• 2 cups flour
• 2 large eggs
• 1/4 cup light, white wine
• oil for frying
• powdered sugar

Directions

1. Mix water, sugar, and oil in a heavy saucepan and bring to a boil.
2. Mix flour into boiling water all at once.
3. Remove from heat and begin whisking or stirring with a wooden spoon until the mixture forms a mass.
4. Return to low heat and cook 5 minutes, stirring constantly.
5. Remove from heat, and add
   eggs 1 at a time. Beat vigorously after each addition or the egg will cook.
6. Add wine and beat the dough until satiny.
7. Grease a
   countertop or board with oil.
8. Turn out the dough and pat down flat.
9. Fold sides over on itself so there are 3 layers. Repeat this five more times.
10. Heat oil in a large pot or fryer.
11. Take about 1/3 of dough
    and roll out in a log, to the thickness of your thumb. Pinch off a tsp size piece.
12. Place 3 or 4 at a time into boiling oil.
13. Turn and fry until golden on both sides.
14. Drain on brown paper.
15. Place into a paper bag and sprinkle powdered sugar over them. Close the bag and shake to cover with sugar.

Note: Some cooks like to form the zeppole into rings, more like a donut. You can add ground sage, ground bay leaf, and other savory seasonings to the batter. Instead of using white wine, try Amaretto liquor or Marsala wine.

Zeppole

A light cake that can be used as the basis for other desserts, or eaten on its own.

Unknown to most is the connection between Spain and Italy. Charles II 1661–1700, ruled as the king of Spain, Naples, and Sicily. This cake, Pan di Spagna, means “Bread of Spain.” It is a simple sponge cake that is perfect with coffee or can be paired with frostings or fruit. I like it with just a dusting of confectioner’s sugar.

Pan di Spagna
Sponge Cake

Ingredients

• 5 large eggs, room temperature
• 1 ½ cups sugar
• 1 ½ cups flour
• 1 tsp vanilla
• ½ tsp grated lemon peel
• butter and flour for the pan

Directions

1. Separate the eggs putting the yolks in a large bowl and the whites in a smaller bowl. Add the sugar to the yolks, and beat until the consistency of frosting.
2. Beat the whites until they stand stiff.
3. Fold the whites into the yolk-sugar mixture. Turn it over slowly and gently until completely mixed.
4. Sift the flour (even if you don’t usually sift flour–do it).
5. Fold the flour slowly, a bit at a time, to the egg-sugar mixture.
6. Add the vanilla and lemon peel, folding in gently.
7. Butter and flour a 9″ cake pan. Pour in the batter and bake at 350F, for about 20 minutes. When done the cake will be toasty on top, and a toothpick will come out clean.
8. Turn upside down to cool. Let cool before frosting.

Ingredients

• 6 egg yolks
• 3/4 cup sugar
• 1 pound mascarpone cheese, softened
• 2 cups heavy cream, chilled
• 2 Tbs Marsala wine (you may substitute rum)
• 1 tsp vanilla extract
• 3 cups coffee
• 5 egg whites
• pan di spagna
• cocoa powder

Directions

1. In a mixing bowl set over but not touching a pan of simmering water, beat the egg yolks and sugar about 5 minutes, until the mixture is pale yellow.
2. Remove from the heat.
3. With an electric mixer, beat in the mascarpone cheese. Beat until smooth and creamy (about 3 minutes).
4. Set aside the egg-sugar-cheese mixture aside and clean the beaters.
5. In a chilled large mixing bowl, beat the cream to stiff peaks.
6. Add the Marsala wine, vanilla, and 2 tablespoons of coffee. Beat until smooth.
7. Set aside the cream and clean the beaters.
8. In a clean mixing bowl, beat the egg whites to stiff peaks (when the whisk is lifted straight out of the bowl and inverted, the whites should hold their shape).
9. With a rubber spatula, gently fold the egg-sugar-cheese mixture into the cream until blended and smooth.
10. Add about 1 cup of the beaten egg whites and fold gently until blended.
11. Add the remaining egg whites and fold gently until the mixture is smooth and blended.
12. Cut the pan di spagna in half horizontally. Then cut into 2″x4″ rectangles.
13. One at a time, submerge each rectangle into the remaining coffee.
14. Lay the rectangles on the bottom of a 6-quart glass or ceramic baking or serving dish (about 4″ deep).
15. Spread half of the mascarpone mixture over the coffee soaked cake until evenly covered.
16. Repeat with another layer of soaked cake over the mascarpone cream.
17. Spread the remaining mascarpone cream evenly over the top.
18. Dust the Tiramisù with cocoa powder to create a creamy, rich topping.
19. Refrigerate at least 4 hours or up to 1 day before serving.

Note:A trifle dish makes a lovely presentation, but you won’t be able to serve neat squares of Tiramisù.