Colomba zuccotto is easy to make, requires no baking, and is perfect for serving throughout the Easter holiday period, not just on Easter day. This semi-frozen dessert with leftover colomba can be stored in the freezer for 2 or 3 months. Just take it out and let it sit at room temperature for a few hours, or in the fridge for 6/7 hours, and it becomes as creamy as freshly made. Every year, many of you write to me on my social media or via email asking how to use leftover colomba, so I always try to suggest some recycling recipes for Easter, and I assure you this colomba zuccotto with strawberries is fantastic, and I recommend trying it. I also suggest trying to make colomba at home following my recipe for COLOMBA WITH YEAST. It is delicious, and even though it’s not that quick to make, it’s well worth a try at least once! Additionally, if you have a lot of leftover colomba, also try the Mini Puddings with leftover colomba. Now let’s see how to make the zuccotto with colomba, and let me know if you try it. Barbara

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Difficulty: Very easy
Cost: Cheap
Rest time: 6 Hours
Preparation time: 15 Minutes
Portions: 8
Cooking methods: No baking
Cuisine: Italian

Ingredients to prepare the colomba zuccotto

colomba
7 oz heavy whipping cream
9 oz mascarpone
6 oz sweetened condensed milk
9 oz strawberries
2 tbsps sugar
to taste lemon juice

How to prepare the colomba zuccotto

Let’s start preparing the Colomba zuccotto, wash the strawberries, remove the leafy tops, and cut them into small pieces.
Place them in a bowl, add 2 tablespoons of sugar and some lemon juice, mix well, and cover the bowl with plastic wrap. Let it rest in the refrigerator for at least 3 hours, so they have time to macerate and form the juice. I prepare them the night before and leave them in the fridge overnight.
Pour the cream into a bowl and whip it until stiff with electric beaters.
In another bowl, pour the mascarpone and condensed milk, and work them with the beaters until you get a nice smooth and fluffy mixture
Gently fold in the previously whipped cream, using upward and downward movements to avoid deflating the mixture
Take the strawberries from the fridge, pour the strawberry marinade juice into a bowl, and set it aside. Incorporate the strawberry pieces into the cream.
Slice the colomba into slices about 0.4 inches thick.
Line the zuccotto mold with plastic wrap and cover it with colomba slices.
Using a brush or a spoon if you don’t have one, moisten the colomba with the strawberry juice.
Pour the strawberry cream into the mold and level it well
Cover the cream with more colomba slices to completely cover the base.
Seal the zuccotto with the excess plastic wrap hanging over the edges, and place it in the freezer for at least 6 hours
Leave it at room temperature for a few hours to make the internal cream creamier, and when serving, decorate the Colomba zuccotto with whipped cream and slice it.