Skip to Content
Maritozzi with Mascarpone Cream
  • Prep
  • Total
  • Serving

Roman-Style Maritozzi with Mascarpone

Indulge your customers with these decadent Roman-style Maritozzi! Filled with a luscious blend of Mascarpone, espresso, and a trio of liqueurs, these buns add a touch of Italian elegance to your dessert options. 

Maritozzi have seen a surge in popularity, especially on social media platforms like TikTok, where their aesthetic appeal has captivated food lovers.

Recipe courtesy of Chef Daniel Calabrese

 
View The Recipe

Ingredients

  • 6 Roman Style Maritozzi Buns 
  • 3 large eggs
  • 0.25 cup Sugar 
  • 0.75 cup 35% whipping cream
  • 0.5 tsp vanilla extract 
  • 0.5 oz Espresso
  • 0.25 oz Kahlua liqueur
  • 0.25 oz Baileys liqueur
  • 0.25 oz Frangelico liqueur
  • 250 g Mascarpone 
  • 0.25 cup icing sugar 
  • 0.25 cup Chocolate shavings 

Directions

  1. Whisk egg yolks and sugar continually over a double boiler until the mixture has doubled in size. Set aside to cool.
  2. Whip the 35% cream until stiff peaks form.
  3. Once egg mixture has cooled then whisk in Saputo Mascarpone, espresso and all of the liqueurs until fully incorporated and smooth. 
  4. Gently fold in the whipped cream into the egg mixture.
  5. Make a cut in the centre of the maritozzi bun and pipe the mascarpone cream into the centre.
  6. Smooth out the top of the maritozzi bun then dust with icing sugar and finish with chocolate shavings

Recommended Products

We recommend you use these Saputo products for this dish!

Mascarpone

Mascarpone

Imported premium Italian Mascarpone, preservative-free, and crafted for culinary excellence. Ideal for bakeries, restaurants, and foodservice professionals seeking authentic flavour and versatility.

KEEP READING

Cannoli-Style Kataifi Stuffed with Ricotta, Mascarpone, and Pistachios

Cannoli-Style Kataifi Stuffed with Ricotta, Mascarpone, and Pistachios

Birthday Cake Tiramisu

Birthday Cake Tiramisu

Mascarpone Donut Poppers

Mascarpone Donut Poppers

Saputo Foodservice logo