Chef's Recipes

Tiramisù doughnuts

Australian Gourmet Traveller recipe for tiramisù doughnuts.

  • 1 hr preparation
  • 25 mins cooking plus proving, resting, infusing, cooling
  • Serves 15
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Tiramisù doughnuts
"The pizza at Ace is damned good, but their tiramisù doughnuts are even better. Please request the recipe."
Andrew Chiew, Fremantle, WA
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email Please include the restaurant's name and address or business card, as well as your name and address.


  • 5 gm dried yeast
  • 300 gm plain flour (2 cups)
  • 30 gm caster sugar, plus extra for dusting
  • 2 eggs
  • Finely grated rind of 1 lemon
  • 130 gm butter, softened
  • For deep-frying: vegetable oil
Tiramisù cream
  • 500 ml milk (2 cups)
  • 100 gm coffee beans
  • 50 ml Marsala
  • 1 vanilla bean, split, seeds scraped
  • 130 gm caster sugar
  • 6 egg yolks
  • 50 gm plain flour (1/3 cup)
  • 50 gm mascarpone
  • 50 gm dark chocolate (55% cocoa solids), finely chopped


  • 1
    Stir yeast and 75ml warm water in a jug until yeast dissolves. Combine with flour, sugar, eggs, lemon rind and 1 tsp fine sea salt flakes in an electric mixer fitted with a dough hook and
    knead on low speed until smooth and elastic (6-8 minutes). Knead in butter, a quarter at a time, mixing well between additions. Transfer to a lightly floured bowl, cover with plastic wrap and set aside until doubled in size (1½ hours). Knock back, cover with plastic wrap and refrigerate overnight to rest.
  • 2
    For tiramisù cream, warm milk, coffee beans, Marsala, and vanilla in a saucepan over medium heat, then set aside to infuse (30 minutes). Whisk sugar and yolks in a bowl until pale and fluffy (3-4 minutes), then add flour, whisk to combine and set aside. Return milk mixture to heat and bring to just below the boil, strain through a fine sieve into a large jug, then, while whisking continously, pour in a thin steady stream through a fine sieve into yolk mixture. Pour into a clean saucepan and whisk over medium heat until mixture is thick (6-8 minutes). Transfer to a large bowl, cover closely with plastic wrap and refrigerate until cold. Fold in mascarpone and chocolate, transfer to a piping bag fitted with a 1cm nozzle and refrigerate until required.
  • 3
    Divide dough into 45gm pieces, roll each into a golf ball-sized ball and place on a lightly buttered oven tray, leaving space for proving. Cover with a tea towel and set aside until doubled in size (45 minutes to 1 hour).
  • 4
    Heat oil to 180C. Fry doughnuts in batches until golden and cooked through (2-3 minutes). Drain on absorbent paper and set aside to cool. Insert nozzle into doughnut centres and pipe in a little tiramisù cream. Dust with sugar and serve.


Note Begin this recipe a day ahead to rest the dough.