Zeppole are Southern Italian custard-filled fried pastries decorated with a black cherry (Amarena Fabbri, of course). They are traditionally served on St Joseph’s Day (19 March).



  • 1 l white base
  • 50 g Nonna Rachele paste
  • 40 g browned fresh butter
  • 1 pinch of salt
  • 150 g Fabbri Custard Preparation
  • 500 ml milk at room temperature
  • 50 g invert sugar
  • Amarena Fabbri Marbling
  • Drained Amarena Fabbri

For the Gelato

Melt the butter and brown it in a non-stick pan. Mix the white base with Nonna Rachele paste, the browned butter and salt, and place in the batch freezer.

For the Decoration

Mix the invert sugar, 500 ml of milk, and the Custard Preparation in a planetary mixer. Pour the mixture into a pastry bag and refrigerate. Extract the Gelato from the batch freezer and decorate with Amarena Fabbri Marbling and the previously made custard, using a serrated piping nozzle. Finally, enrich with Amarena Fabbri


Nonna's tip

Create zeppole-like cream puffs on the surface and place a drained Amarena Fabbri on top of them.

Suggerimenti della nonna

Creare in superficie delle simil zeppole di crema sulle quali appoggiare una amarena sgocciolata.