Looking for a delicious dessert? Try these Tiramisu Fritters! Full of creamy mascarpone and topped with a sprinkle of cocoa powder, these fritters are a delightful twist on the classic Italian dessert. Perfect for any occasion, these fritters are sure to satisfy any sweet tooth!
What is a Tiramisu Fritter
Tiramisu fritters are delicious little cream puffs, perfect not just for carnival but any time of year! The dough fries up light and puffy, creating a hollow center for a creamy mascarpone filling. You’ll be amazed at how fluffy and tender these come out, packed with the flavors of tiramisu — espresso — cocoa and mascarpone cream. The perfect treat any time you need a sweet pick-me-up! I promise you, once you make these, you’ll be craving them all the time. Give them a try — I can’t wait to hear how yours turn out!
How to Make Tiramisu Fritters
Preparing tiramisu fritters might appear challenging at first glance, but it is actually quite straightforward. Just follow my step-by-step instructions and, you will discover that you can easily present these delectable treats to your guests. Whether it’s during Carnival or any other celebratory event, these fritters will be a delightful addition to the festivities.
Ingredients
To make 6–8 servings, you will need:
- 250 g Mascarpone cheese, at room temperature (1 cup plus 2 tbsp)
- 150 g Sweetened condensed milk (½ cup)
- 400 ml water (1⅔ cups plus 1 tbsp)
- 25 g butter (¼ stick)
- 50 g sugar (¼ cup)
- 1 pinch salt
- 250 g all-purpose flour (2 cups plus 1 tbsp)
- 50 ml Espresso coffee (3 tbsp plus 1 tsp)
- 4 eggs
- Oil for frying
- Unsweetened cocoa powder
For this recipe, we have a video tutorial
Tiramisu Fritters: step-by-step instructions
Prepare the Mascarpone Cream
To prepare the Tiramisu Fritters, start by making the mascarpone cream so it has time to chill in the fridge while you fry the fritters. Add the mascarpone to a large bowl and whip it with an electric mixer on high speed until you achieve a smooth cream. This will take a few minutes. Now, with the mixer still running, gradually add the condensed milk (1). Whip for 1–2 minutes, and your egg-free mascarpone cream is ready! Cover with plastic wrap and place in the refrigerator.
Prepare the Fritters
Now let’s prepare the fritters. Pour the water into a pot and bring it to a boil, then add the butter, sugar, and salt (2). Once it boils again, add the flour all at once (3). Stir and keep on low heat, stirring often, until you have a smooth and uniform mixture.
Transfer the mixture to a bowl and add the coffee and eggs (4), one at a time, ensuring they blend well. If the mixture is not smooth and creamy, use an immersion or electric blender to blend until you have a creamy, homogeneous mixture (5).
Fry
Heat the oil in a large pot or fryer. When the oil reaches about 180 °C (356 °F), dip two teaspoons in a glass of water (6). Use one teaspoon to scoop the batter and the other to slide it into the hot oil. Do not cook too many at once as they will puff up while cooking. Rotate them with a fork during cooking, so they will puff up better and faster.
NOTE — If you don’t have a cooking thermometer, check when the temperature is right for frying with one of these methods.
When the fritters are golden (7), use a slotted spoon to drain them and let them dry and cool on paper towels.
Stuff and Garnish
Once all fritters are cooled, take the mascarpone cream from the fridge, put it in a piping bag (8), fill each fritter, and arrange them on a serving plate (9). Dust them with cocoa powder and enjoy your Mascarpone Fritters.
How to Store Tiramisu Fritters
If you’re not serving the Tiramisu Fritters immediately, store them in the refrigerator for 2 days. I do not recommend freezing them.
Tiramisu Fritters: The Perfect Treat for Any Tiramisu Lover!
Ingredients
- 250 g Mascarpone cheese at room temperature
- 150 g sweetened condensed milk
- 400 ml water
- 25 g butter
- 50 g sugar
- 1 pinch salt
- 250 g all-purpose flour
- 50 ml espresso coffee
- 4 eggs
- Oil for frying
- Unsweetened cocoa powder
Instructions
- Add the mascarpone to a large bowl and whip it with an electric mixer on high speed until you achieve a smooth cream. This will take a few minutes.
- Now, with the mixer still running, gradually add the condensed milk. Whip for 1–2 minutes, and your egg-free mascarpone cream is ready!
- Cover with plastic wrap and place in the refrigerator.
- Now let’s prepare the fritters. Pour the water into a pot and bring it to a boil, then add the butter, sugar, and salt.
- Once it boils again, add the flour all at once. Stir and keep on low heat, stirring often, until you have a smooth and uniform mixture.
- Transfer the mixture to a bowl and add the coffee and eggs, one at a time, ensuring they blend well. If the mixture is not smooth and creamy, use an immersion or electric blender to blend until you have a creamy, homogeneous mixture.
- Heat the oil in a large pot or fryer. When the oil reaches about 180 °C (356 °F), dip two teaspoons in a glass of water. Use one teaspoon to scoop the batter and the other to slide it into the hot oil. Do not cook too many at once as they will puff up while cooking. Rotate them with a fork during cooking, so they will puff up better and faster.
- When the fritters are golden, use a slotted spoon to drain them and let them dry and cool on paper towels.
- Once all fritters are cooled, take the mascarpone cream from the fridge, put it in a piping bag, fill each fritter, and arrange them on a serving plate.
- Dust them with cocoa powder and enjoy your Mascarpone Fritters.
