In order to prepare the zeppole of S. Giuseppe, start making the pastry cream to fill them, so that it can cool. Heat the milk and the fresh liquid cream in a saucepan with the vanilla pod and its seeds, which you will have extracted with a little knife. When the mixture has come to boil, switch off the gas and put it aside keeping it warm.

Subsequently beat slightly the egg yolks and pour the granulated sugar in a little bowl. Mix well in order to amalgamate the ingredients. Then add the corn starch and mix well. Remove the vanilla pod, pour some milk in the little bowl containing the eggs, the sugar and the corn starch, in order to dilute the mixture. Mix everything well before adding it to the saucepan containing the milk.

Turn on the low heat and mix continuously with a whisk, until the cream gets thickened. Once ready, you can put the cream in a bowl and cover it with some cling film. Let it cool at room temperature and then in fridge. Once cooled, you can put it in a disposable pastry bag with a star nozzle.

Now, start the preparation of the choux pastry. Put some water in a large pan, add the butter cut into pieces and a pinch of salt. Then, turn on the medium heat and mix with a wooden spoon in order to let the butter melt. When the mixture has started to boil, pour the flour quantity at one time and continue to mix. The mixture will have to come off from the pan sides.

At this point, turn the gas off and pour the mixture in a bowl. Widen it slightly in the centre in order to cool it quickly. Meanwhile, beat the three whole eggs with a yolk. Pour the egg mixture in the bowl containing the dough little by little.

Pour it in a pastry bag with a star nozzle. Heat the peanut oil in a large pan and meanwhile place a sheet of baking paper on the working surface, on which you will create your well-spaced zeppole. Make a double dough circle, a circle above the other with the help of the pastry bag. Then cut some squares of baking paper around the zeppole, in order to take them easily and dip them in the oil came at temperature. Dip one or maximum two zeppole at a time with the baking paper side facing up. In this way, you will notice that the baking paper slips off easily. Let the zeppola fry for some minutes without turning it upside down, so that it can maintain its shape while cooking. Then turn your zeppole upside down and let them cook on the other side too. Once ready and well browned, drain them with a skimmer.

Put them on a tray lined with some absorbing paper, so that they can release the excess oil. Continue in the same way for the other zeppole. Then take the sour cherries in syrup and if you like, you can cut them into half. Dust your zeppole with some icing sugar, then add a tuft of pastry cream inside, place the sour cherries and sprinkle with some other icing sugar to taste. Your zeppole of S. Giuseppe are ready to be enjoyed.

In order to realise the bignolata, start with the cream preparation. For the pastry cream, warm up the milk in a pan. Meanwhile, pour the yellow eggs, the sugar and the vanilla seeds in a bowl. Now, beat with a whisk and add also the flour. Continue whisking until you obtain a smooth and lump-free mixture. When the milk is about to boil, pour it in the bowl and mix everything well with a whisk.

Now transfer again the mixture in the pan and put it on the gas. Continue mixing with a spoon, until the cream gets thickened. At this point, transfer it in a bowl and cover it with cling film and let it completely cool.

Now start with the preparation of zabaione cream: firstly, whisk the yellow eggs with the sugar, until the mixture becomes soft, foamy and light. Subsequently, add the marsala and cook it in a pan until you reach 80°C. Take the mixture and whisk it until it cools.

For the chocolate cream, instead, boil the milk and meanwhile put the eggs and the sugar in a bowl; start whisking energetically until you obtain a foamy and lump-free mixture. While you continue mixing, add 50 g of flour and cocoa powder. Now, pour the obtained mixture in the pan where you boiled the milk and mix gently, keeping it on a low flame, until the cream gets thickened. Remove the pan from the gas, pour the cream in a bowl, cover it with some cling film and let it cool.

Now, you can finally start with bignè preparation: in order to prepare the choux pastry, pour some water, some milk, some sugar and salt in a pan. Then add the butter cut into cubes and boil everything. At this point, add the flour at once and mix well with a wooden spoon. In order to avoid the creation of lumps, mix rapidly and cook the roux until a white patina appears on the bottom of the pan.

Transfer the obtained mixture in a bowl and add an egg per time mixing it with a spoon in order to incorporate it. At the beginning, the mixture will appear separated, but continue to mix it. Only when the egg will be completely absorbed, you can add the next one. Once added all the eggs, you will obtain a smooth and solid dough.

Now transfer it in a pastry bag. Take a baking tray and line it with baking paper. Take the pastry bag and start filling the tray, by squeezing some mixture and forming little dough balls well-spaced and walnut-sized.

Once filled the tray, with a wet spoon, press gently the balls surface, so that you can create the tip of the bignè. Subsequently, whisk a yellow egg with some water in a little bowl and use the mixture to brush the bignè surface. Warm up the oven in fan mode at 220°C. Once hot, lower the temperature to 180°C and bake your bignè. Cook for about 20-25 minutes. Take your bignè out and let them cool before using them.

Now that your bignè have completely cooled, transfer the previously prepared creams in three different pastry bags and start filling the single bignè making a hole at their bottom. Subsequently, serve them by placing one bignè for each prepared cream and garnish with some melted chocolate.