Zeppole di nonna

1.Combine dry ingredients for zeppole in a bowl. Add eggs, vanilla, ricotta and milk then mix into a thick batter. Rest in fridge for 30-45 minutes.

2.Heat a mini deep-fryer to 180°C or heat oil in a small heavy-based saucepan to 180°C (use a food thermometer).

3.Cook zeppole in small batches of 3-4, using 1 Tbsp batter for each zeppole. Carefully drop the spoonfuls into the hot oil and fry for about 3 minutes on each side (turn with a spoon or a metal spatula). Place fried zeppole on paper towels to drain.

4.For the sabayon, place yolks, sugar and prosecco in a small metal mixing bowl over a pot of simmering hot water and keep whisking until thick. Cover with plastic wrap (let it sit directly on the sabayon’s surface to avoid a skin forming) and cool in the fridge for 10 minutes then fold in the mascarpone.

5.To serve, spoon a generous amount of sabayon onto a plate. Dust warm zeppole with icing sugar and place in sabayon. Add a scoop of ice cream, crumble amaretti biscuits over top and garnish with edible flowers, if desired.