Tiramisù with Colomba, an indulgent and easy-to-make dessert that’s perfect if you have leftover colomba from the Easter holidays. If you have pieces of colomba in the pantry and want to use them but are tired of eating it as is, you should try preparing colomba tiramisù with pasteurized eggs because it’s a delicious and very simple dessert. I used a 22×16 cm (about 8.7×6.3 in) baking pan to prepare it, and if you like you can use different types of colomba to make use of any leftovers. Try also the Mini cakes made with leftover colomba. Now let’s see how to prepare tiramisù with colomba — if you try it, let me know. Barbara
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- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 20 Minutes
- Cooking time: 5 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 colomba (Easter dove cake)
- 3 cups coffee
- 1 cup (about 8.8 oz / 250 g) mascarpone
- to taste unsweetened cocoa powder
- 3 egg yolks
- 1/2 cup + 2 tbsp (125 g) sugar
- 1 2/3 tbsp (25 g) water
Tools
- Electric hand mixer
How to make Tiramisù with Colomba
Let’s start preparing the tiramisù with colomba and pasteurized eggs: make the coffee and let it cool, then slice the colomba into thin slices about 3/8 inch thick.
Prepare the pasteurized mascarpone cream: separate the yolks from the whites. Put the yolks in a bowl and add 100 g of sugar, then beat the mixture with the beaters until pale and fluffy.
Put the remaining sugar and the water in a small saucepan, place over the heat and bring to a temperature of 250°F — do not let it go higher or it will start to caramelize. Pour the syrup over the yolks while continuing to beat. In this way the yolks will be pasteurized and ready to use.
Now fold the mascarpone into the yolks, incorporating gently with a spatula so as not to deflate the mixture.
Arrange a layer of colomba in the baking pan, soak it with the coffee and then spread a layer of mascarpone cream over it.
Place another layer of colomba, soak it with coffee and cover with the remaining cream. Dust with unsweetened cocoa powder and refrigerate the tiramisù with Easter colomba and pasteurized eggs for at least 2 hours before serving.
How to store Tiramisù with Colomba
Store it in the refrigerator for 2 days
