Italian Ricotta Donut with Custard Sauce (Zeppole con Crema Zabaione)

Italian Ricotta Donut with Custard Sauce (Zeppole con Crema Zabaione)
2 cup cake flour
1 1/2 lb ricotta
we love Bellweather Farms ricotta
3 each eggs
4 tsp sugar
4 tsp baking powder
1/2 tsp salt
vegetable or canola oil for frying
extra sugar to roll and dust
8 each egg yolks
4 oz sugar
8 oz marsala
4 oz heavy cream
cinnamon stick / bark (use microplane to grate)
  • whisk
  • Pot for double boil
  • Silver bowl
  • platter 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 shapes and fry in vegetable / canola oil at 325°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 for lighter custard.
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.