Tiramisu Bomboloni

Soft, fluffy bomboloni filled with a luscious mascarpone cream, lightly soaked in coffee, and dusted with cocoa, these tiramisu bomboloni are rich, airy, and melt-in-your-mouth indulgent. A dreamy Italian treat with every bite.

Author: Cookin’ with Sha

Meal Type: Peanuts Free

Cuisine: American

Difficulty: HARD

Prep. Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour 20 minutes

Servings: 10 portions

Calories: 429 kcal per serving

Ingredients

350 grams - bread flour
150 grams - cake flour
70 grams - granulated sugar
6 grams - salt
6 grams - instant dry yeast
2 - eggs
45 grams - unsalted butter
225 grams - mascarpone
2 - egg yolks
66 grams - sugar
180 grams - cream
1 tbsp - instant coffee
½ tsp - vanilla extract
2 tablespoons - cocoa powder
1 tbsp - caster sugar

Instructions

Prepare instant coffee and hot water mixture and let it cool. In a bowl, whisk together Egg yolks, Sugar. Beat until the mixture becomes pale, thick, and creamy (about 3-5 minutes). Gently whisk the mascarpone into the yolk mixture until smooth. Add 2-3 tsp of instant coffee mixture and mix everything together.
Don't overmix - mascarpone can split if worked too much.
Whip the cream In a separate bowl. Whip to soft-medium peaks.
Fold the cream into the mascarpone mixture. Cover it and refrigerate it for good couple of hours.
In a mixing bowl, combine bread flour, cake flour, sugar, salt, and yeast. Add the egg + milk mixture. Mix until a rough dough forms. Add the softened butter and continue kneading until the dough is smooth, elastic, and slightly tacky. Place in a lightly oiled bowl, cover, and let rise for 1-1.5 hours or until doubled.
Punch down the risen dough and make balls each weighing about 74-75g. Place on parchment-lined trays, cover, and let rise for 35-45 minutes until puffy.
Heat oil to 160-165°C (medium heat). Low heat helps them cook evenly and stay light.
Fry 1-2 pieces at a time. Do not overcrowd.
Cook each side for 2-3 minutes until golden. Let them cool down.
Fit a piping bag with a medium round tip and fill the piping bag with the prepared filling.Poke a small hole on the side of each bombolone and fill in with caramel.
Carefully cover it with cocoa powder and sugar mixture.

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