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. |
