Zeppole With Pumpkin Mascarpone and Salted Caramel
This elegant holiday dessert is easy to assemble, but the textures and flavors are deliciously impressive. Chef Anthony Bussiere from our Northcenter location recently served up this zeppole-based dessert at a food show and customers couldn’t get enough.
It starts with our Roma Zeppole, which arrive at your location frozen and individually scored on a sheet of dough, so you can fry straight from the freezer in just two minutes. Here’s how to make the whole dessert.
Stir together a combination of mascarpone cheese, pumpkin puree, confectionery sugar, roasted ginger, cinnamon and nutmeg (you can sub the spices with pumpkin pie spice if you like) until you get a flavor blend you like. Then, prepare Roma Zeppole as you normally would. Once cooked, roll them in a mixture of cinnamon and sugar.
Place a small scoop of pumpkin mascarpone on the bottom of a plate, then top with zeppole. You can also cut zeppole in half on the diagonal for a more refined presentation. Drizzle with salted caramel sauce and a sprinkle of chopped candied pecans to garnish. Want to make it even more indulgent? Finish with a scoop of West Creek Butter Pecan or Vanilla Ice Cream.