Typical desserts from southern Italy, served on St Joseph’s Day, zeppole are small fritters with a custard centre garnished with an Amarena Fabbri. 



  • 1 l plain base 
  • 50 g Nonna Rachele paste 
  • 40 g fresh butter, browned 
  • 1 pinch of salt 
  • 150 g Fabbri Custard mix 
  • 500 ml milk at room temperature 
  • 50 g invert sugar 
  • Marbling Amarena Fabbri to taste 
  • drained Amarena Fabbri to taste 

For the gelato 

Melt the butter in a non-stick pan until it browns. Mix the plain base with Nonna Rachele paste, the browned butter and salt, then churn the mixture. 

For the garnish 

Using a planetary mixer, mix the invert sugar with 500 ml of milk and the cold Custard Mix. Pour into a piping bag and place in the fridge.  
Decorate with Marbling Amarena Fabbri and the previously prepared custard, using a ribbed piping bag nozzle. Lastly, embellish as desired with Amarena Fabbri. 

Nonna’s tips 

Create custard zeppole shapes on the surface and place a drained amarena cherry on top.