The quick Easter colomba is suitable for those who don’t want to give up the colomba at Easter but don’t have much time. It’s a quick recipe that doesn’t require the various fermentation phases of the original with sourdough or with brewer’s yeast. In at most one hour you’ll obtain a soft and aromatic colomba, enriched with candied fruit and raisins, glazed with white chocolate and decorated with sugar crystals and pistachios.
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Easter Colombe
Easter Desserts: 10 Easy and Quick Recipes
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
Ingredients
- 2 cups All-purpose flour
- 5 2/3 tbsp Potato starch
- 14 tbsp Butter
- 3/4 cup Granulated sugar
- 4 Eggs
- 1 vial lemon flavoring
- 5 drops Orange flavoring
- 1 tsp Vanilla extract
- 1 packet Baking powder
- 1/2 cup Candied fruit
- 1/2 cup Raisins
- 2 oz White chocolate
- to taste Chopped pistachios
- to taste Sugar crystals
Tools
- Mold
Preparation
To make the quick Easter colomba, either by hand or with a stand mixer, mix the flour with the potato starch and the soft butter cut into pieces. Add the sugar and the yolks (leaving the egg whites in a bowl) while continuing to mix; then add the lemon flavoring vial, the drops of orange flavoring and the vanilla extract.
Mix to combine the ingredients and finally add the baking powder, the candied fruit and the raisins. Whisk the egg whites until stiff peaks form and fold them into the mixture using an upward motion so as not to deflate them.
Pour the batter into a colomba mold (for a 26 oz / 1.65 lb mold) and level the surface with a spatula.
Bake in a preheated oven (I use fan) at 356°F for 45 minutes, until golden. If the colomba browns too much before the end of baking, cover the surface with aluminum foil. Once baked, do the toothpick test and remove from the oven. Let it cool.
Melt the white chocolate in a bain-marie and then pour it over the surface of the colomba. Garnish with sugar crystals and chopped pistachios. Serve as needed. Enjoy!
If you make one of my recipes share it using the hashtag #ricettedilibellula.
For this recipe I was inspired by a recipe seen on the TV show La Prova del Cuoco.
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