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

Italian Ricotta Donut with Custard Sauce (Zeppole con Crema Zabaione)
ingredients
all
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
optional
cinnamon stick / bark (use microplane to grate)
cookware
  • whisk
  • Pot for double boil
  • Silver bowl
  • platter for service
  • Tongs and small spoon for service
  • small bowl for service
For the Zeppole
1
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.
2
Roll into small shapes and fry in vegetable / canola oil at 325°F until golden brown and cooked to center. Drain on paper towel.
3
Roll warm Zeppole in granulated sugar to coat lightly.
For the Zabaione
4
Prepare ice bath and double boiler. Whisk egg yolks and sugar to combine.
5
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.
6
Remove from heat and place immediately over ice bath. Continue to whisk until cool.
7
Optional: Fold in whipped cream for lighter custard.
To Serve
8
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.