CIAMBELLA MARITOZZO STYLE
Cost
Difficulty
Ingredients
1 Ciambella (Italian doughnut)
80ml Heavy cream, chilled
1 Teaspoon powdered sugar
2–3 Tablespoon chopped pistachios
Optional: ½ tsp vanilla extract
Associated Product
Recipe
A show-stopping sweet treat that combines the soft, airy texture of a classic ciambella with the rich indulgence of fresh whipped cream and the nutty crunch of pistachios. Inspired by the beloved Roman maritozzo, this pastry is perfect for elevating your coffee shop’s dessert offering. Paired with a cappuccino or an iced latte, it’s an irresistible morning or afternoon delight.
Preparation : 5-10 min
Let the ciambella defrost according to the instructions.
Prepare the whipped cream by starting to whip the cream in a chilled mixing bowl, with powdered sugar (and vanilla, if using) until soft peaks form.
Prepare the whipped cream by starting to whip the cream in a chilled mixing bowl, with powdered sugar (and vanilla, if using) until soft peaks form.
Dressing : 5 min
Once the ciambella is ready, cut it open vertically, stopping about 1 cm from the base so it stays hinged.
Spoon or pipe the whipped cream into the ciambella until it’s luxuriously full.
Dip one side of the cream-filled opening into chopped pistachios for both texture and visual appeal.
Spoon or pipe the whipped cream into the ciambella until it’s luxuriously full.
Dip one side of the cream-filled opening into chopped pistachios for both texture and visual appeal.
Chef's tip
For coffee shop service, whip the cream fresh each morning, but keep it in a piping bag stored in the fridge for quick assembly. Toast the pistachios lightly before chopping to release their natural oils and deepen their flavor. Customers will notice the difference.