Colombamisù. Clever recipe with leftover colomba cake.
Who says colomba is only for Easter? If you still have some at home, this is the perfect chance to give it new life.
Here’s the recipe for making Colombamisù, a creative dessert that combines the softness of the colomba with the creaminess of a classic tiramisu.
A clever recipe, ready in just a few steps, perfect for surprising with what’s already in your kitchen. Delicious, simple, zero waste.
You’ll want to save colomba cake all year round!
You might also be interested in:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 1Piece
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients
- 1 colomba cake
- 3.38 oz coffee
- 8.82 oz mascarpone
- 1 cup whipping cream
- 2/3 cup powdered sugar
- as needed chocolate (Easter eggs in pieces)
- A few milk chocolate eggs
Tools
- Electric Whisk
- Piping Bag
- Knife
Steps
First, we prepare the coffee and set it aside.
In a bowl, whip the cream very cold with the powdered sugar. Add the mascarpone and continue whipping on low speed.
With the obtained mascarpone cream, fill a piping bag.
Cut off the top “dome” of the colomba cake.
Slightly scoop out the inside, keeping the removed crumb aside.
Moisten the base of the colomba cake with the coffee. You can use a brush or a spoon.
Fill the bottom with the mascarpone cream and add chocolate shavings or pieces.
Return the crumbled crumb into the colomba cake as a “second layer”.
Cover the entire surface of the colomba cake with the mascarpone cream, starting from the edges and proceeding to the center.
Add more chocolate pieces and decorate with chocolate eggs as desired.
Our Colombamisù is ready. Enjoy your dessert!
Storage and tips…
Store in the fridge in a cake carrier
Consume within the next day.
Follow me on INSTAGRAM, FACEBOOK or TikTok for more recipes or videos.
To return to the Home page, click HERE
