Maritozzo "Classico" by Marlà: Marco Battaglia's Secret Recipe 

The ideal dessert for the Easter Sunday breakfast or snack? For us, it's the Maritozzo from Marlà! Directly from one of the most famous pastry shops in Milan, pastry chef Marco Battaglia gives sweet lessons for all lovers of this typical Roman dessert, characterized by a soft dough and an even softer filling.
The dough can be made with either sourdough for a more fragrant result and a longer shelf life, or solely with brewer's yeast if you don't have the possibility to manage sourdough at home! Its preparation is segmented into all the stages of preparation: from the dough, to its rising and baking, to the filling phase.
This lesson is dedicated to the traditional filling of the maritozzo, made with sweetened whipped cream and the addition of pastry cream at the heart of the product! This is the most popular version of the maritozzo on the pastry shop counters throughout Italy, although the original Roman variant only includes a filling of whipped cream.
As you can see from the video, a proper maritozzo is filled with a generous amount of cream, and our pastry chef demonstrates the correct technique to fill it as much as possible, without sacrificing aesthetics and practicality of consumption.
We don't need to add anything else; all that's left is for you to hurry and replicate this Maritozzo to sweeten your days.
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00:28 MARITOZZO INGREDIENTS
01:40 PASTRY CREAM PREPARATION
11:52 WHIPPED CREAM PREPARATION
15:52 MARITOZZO FILLING
19:50 DECORATION AND PRESENTATION
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