Dessert with Colomba, Panettone, or Pandoro
Recipe for creams with preparation in a pot or with the Bimby.
I created a dessert to make use of all the Colomba , Panettone or Pandoro that remain from our tables.
Alternatively, if you want to make a dessert by recycling these magnificent specialties of Italian cuisine.
At first glance, it has the composition of a tiramisu, but it has nothing to do with the famous dessert.
In fact, it is only similar in assembly, but it is actually composed of 2 very different and much lighter creams.
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- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 289.70 (Kcal)
- Carbohydrates 50.50 (g) of which sugars 27.12 (g)
- Proteins 5.81 (g)
- Fat 8.08 (g) of which saturated 2.63 (g)of which unsaturated 5.11 (g)
- Fibers 2.93 (g)
- Sodium 58.70 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 1.1 lbs Colomba (or Panettone or Pandoro of any flavor)
- 3/4 cup sugar (or 60 erythritol, or 15 stevia)
- 3 + 1/4 cups milk
- 1 packet vanillin
- 1 egg
- 1/2 cup all-purpose flour (or 70 g of oat flour or FiberPasta flour)
- 1/4 cup unsweetened cocoa powder
- 1/2 cup water
- 2 tbsps sugar (or erythritol)
- 1.4 oz rum
- to taste sugar sprinkles (colored or other sprinkles as desired)
A look at health
Tools
What we need to make the
- 1 Pot
- 2 Bowls
- 1 Baking Pan
- 1 Small Pot
- 1 Brush
Steps
To make the
With cream cooking in a pot.
In a pot, put the flour, vanilla, and sugar, mix the powders well.
Add the previously beaten egg and mix until a smooth and homogeneous mixture is obtained.
At this point, add the milk little by little, stirring with a whisk.
Once all the milk has been added, bring the pot to the heat on low flame and thicken while stirring, especially on the bottom.
As soon as you feel that the cream has thickened, remove half of it and put it in a bowl, with plastic wrap on top.
Incorporate 25 g of cocoa into the rest. Mix vigorously with the whisk or immersion blender.
Once the chocolate cream is obtained, cover it too with plastic wrap and continue with the recipe.
You can make the soaking solution as desired: if there are children, you may prefer a simple soak made of milk alone or milk and cocoa or with instant coffee.
If you prefer an alcoholic soak, you can opt for a solution of water, rum, and sugar.
Heat 1/2 cup of water with 2 tablespoons of sugar, and stir; as soon as the sugar has dissolved, add 1.4 oz of rum or another liqueur of choice.Put the sugar, vanilla, milk, egg, and flour into the bowl, set: thicken /212°F. Transfer half of the cream into a bowl and cover with contact plastic wrap.
Add the unsweetened cocoa to the remaining cream in the bowl and mix: 10 sec./speed 4. Pour the cocoa cream into another bowl.
Cut the Colomba or Panettone or Pandoro into slices 1 cm thick, and place them on the bottom of a baking pan. I made this dessert with the chocolate Colomba with FiberPasta flour.
Brush the base with the soaking solution, and then pour one of the creams. I chose the white cream first, as my Colomba was chocolate.
Now place more slices of Colomba or Panettone or Pandoro on the cream and finish with the remaining cream.
Level and let cool in the fridge for 1 hour.
After the time has elapsed, decorate with sugar sprinkles or other sprinkles of choice.
After the time has elapsed, decorate with sugar sprinkles or other sprinkles of choice.
Dessert with Colomba, Panettone, or Pandoro can be stored for up to 3 days in the fridge.
Warnings: You will find the preparation of 2 types of creams that actually start with a single preparation; halfway through the work, we will remove the part of the white cream, and by adding cocoa, we will create a chocolate cream.
Advice
If you want to choose from other creams to fill desserts, here is a collection that will surely interest you, click here
FAQ (Questions and Answers)
Dessert with Colomba, Panettone, or Pandoro
If I wanted to create the dessert with just one cream, how can I do it?
If you want to make the dessert with just white cream, skip the second part concerning the preparation of the creams; on the contrary, if you want a dessert with only chocolate cream, do not divide the cream into 2 parts halfway through the work, but double the weight of the cocoa.
