The Colombamisu or Tiramisu with Colomba is the Easter variant of the Tiramisu with Pandoro, a classic recipe for recycling Christmas leftovers. The idea and preparation are very simple but there are some pitfalls linked to using the colomba instead of the original savoiardi biscuit. If your house is filled with colomba and you don’t know what to do with them, here’s a good idea to serve something original and finish the Easter leftovers!
If you like tiramisu, don’t forget to check out the recipe
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 5 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Easter
- Energy 565.29 (Kcal)
- Carbohydrates 62.32 (g) of which sugars 38.02 (g)
- Proteins 10.92 (g)
- Fat 32.95 (g) of which saturated 15.96 (g)of which unsaturated 6.36 (g)
- Fibers 7.03 (g)
- Sodium 138.52 (mg)
Indicative values for a portion of 125 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 for 4 people
- 5 slices colomba
- 1 cup mascarpone
- 2 espresso cups coffee
- 4 eggs (fresh)
- sugar
- 1 oz chocolate (from Easter eggs)
- to taste unsweetened cocoa powder
Tools
- 1 Knife
- 1 Cutting board
- 1 Mixer
- 2 Bowls small
- 1 Bowl large
- 1 Spatula
- 1 Sieve
Procedure
Here are the steps to follow for the Colombamisu – Tiramisu with Colomba recipe
First, separate the egg whites from the yolks into two bowls.
Put the yolks in a bowl and beat them with 50 grams of sugar until you get a fluffy and foamy yellow mixture. It can take 5 to 10 minutes for a perfect result.
The colomba has a soft inside similar to sponge cake and an almost impermeable outer part.
To make the tiramisu easy to eat with a spoon, an important thing to do is to remove the outer crust, making sure to keep only the soft and spongy inner part.
In a second bowl, put the mascarpone. Add 50 grams of sugar to the mascarpone and mix it until you get a full-bodied and velvety cream.
Now, combine the creamy mascarpone with the yolks beaten with sugar. Mix the mixture gently from top to bottom so as not to deflate it.
Now beat half of the egg whites (2 out of 4) with a pinch of salt. Beat until stiff, the mixture should stick well to the bowls. To achieve this result, the mixer blades must be greaseless and have no egg yolk or mascarpone residue.
With the two leftover egg whites, I recommend making some excellent meringues with the recipe you can find here!
Combine the yolk and mascarpone cream by adding the egg white and mixing from top to bottom so it doesn’t deflate.
Put it in the refrigerator to rest so the mixture solidifies a little bit.
Pour the coffee into a bowl and use it to soak the colomba slices, making sure not to soak the colomba too much. It absorbs much more than savoiardi and if you’re not careful, you might end up with a soggy base or a tiramisu with an overpowering coffee flavor.
Lightly soak the colomba slices and assemble the other layers of the Colombamisu. Start with the colomba followed by the cream.
If you like, you can add some chopped dark chocolate left over from Easter eggs to each layer.
Build 2-3 layers up to the desired height. Let it rest in the refrigerator before serving at the table.
Dust with unsweetened cocoa powder only before serving. The cold and humidity of the refrigerator causes the cocoa to turn into mush.
Your Colombamisu – Tiramisu with Colomba is ready!
