This recipe transforms a basic brioche bun into a fancy Italian pastry. In Medieval Rome, Maritozzi were the one of the only sweets permitted during Lent, because they contained olive oil in place of animal fat. Originally, raisins, nuts and candied fruit were folded into the dough, but over time Romans came to favor a fluffier texture. Pierced through its soft center and filled with extravagant quantities of whipped cream, then lavished with fresh fruit, shaved chocolate, pistachios and other myriad toppings, it’s no wonder Maritozzi became a symbol of romantic desire. Men gifted them to their sweethearts, sometimes with an engagement ring secreted inside. In fact, the name Maritozzi comes from the Italian word Marito, meaning husband.

Maritozzi are endlessly versatile. They can be big or small (we created these mini ones with entertaining in mind); they can be simple, filled with a dollop of fresh whipped cream, or sophisticated, brimming with mascarpone chantilly, lemon curd, or pistachio-infused whipped cream – be creative! – and studded with fresh berries, sliced fruit and dusted with powdered sugar or cocoa. The versions below incorporate fruit preserves, pomegranate seeds, chocolate hazelnut butter, and of course, a copious amount of whipped cream! We also enriched the dough with orange zest and vanilla beans for extra flavor.