Serves 8-10 people


For the zeppole

2 cup cake flour
1.5 # ricotta (Bellweather cows)
3 eggs
4 tsp sugar
4 tsp baking powder
½ tsp salt

extra sugar to roll and dust
cinnamon stick / bark (use microplane to grate)

For the zabaione

8 egg yolks
4 oz sugar
8 oz marsala
4 oz heavy cream (optional)

Special Equipment

Pot for double boil
Silver bowl
Pl.atter for service
Tongs and small spoon for service
Small bowl for service


For the zeppole

In kitchen aid with paddle / k-beater mix all ingredients together.As soon as dough forms – stop! The trick with this dough is to handle it as little as possible.
Roll into small donut shapes and fry in vegetable / canola oil at 325 degrees F until golden brown and cooked to center. Drain on paper towel.
Roll warm Zeppole in granulated sugar to coat lightly.

For the zabaione

Prepare ice bath and double boiler. Whisk egg yolks and sugar to combine.
Place over double boiler. Whisk in Marsala. Continue to whisk until volume is 3 X, and light and fluffy. Turn off heat and continue to cook for 5 min – keep whisking.
Remove from heat and place immediately over ice bath. Continue to whisk until cool.

Optional : Fold in whipped cream

To Serve

Place doughnuts on a platter and grate fresh cinnamon over them.  Place zabaione in a bowl so that people can dip doughnuts into the sauce.

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