The colomba crumble with cream and strawberries is a simple and delicious idea to recycle one of the traditional Easter desserts, namely the colomba. A cake made of soft colomba slices become the base of the cake, soaked with strawberry liqueur syrup, covered with a layer of whipped cream and fresh strawberry pieces. Then decorated with chocolate chips and chocolate eggs.
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8 slices
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 13.4 oz colomba
- 7 oz strawberries
- 0.85 cup whipping cream
- 3.2 oz strawberry Baileys (or other syrup)
- 1/4 cup powdered sugar
- 3 milk chocolate eggs
- 1 tbsp cornstarch
- to taste Powdered sugar
Tools
- Kitchen scale
- Spoon
- Bowl
- Cake pan
- Spatula
- Parchment paper
- Knife
- Cutting board
- Small bowl
- Brush
- Powdered sugar sifter
Preparation
To prepare the colomba crumble with cream and strawberries…
Cut the leftover colomba into 0.4-inch thick slices and remove the almonds, which you can use for decoration.
Then take the cake pan, preferably a springform, and line only the base with parchment paper.
Flatten the colomba slices with a rolling pin and arrange them as a base inside the cake pan. If necessary, cut them into smaller pieces to cover the bottom well. Save some colomba for the crumble as the final layer.
Pour the liqueur (or non-alcoholic syrup) into a small bowl and use the brush to soak the colomba slices. In this case, I’ve used a cream and strawberry-based liqueur.
In a larger bowl, pour the whipping cream, powdered sugar, cornstarch, and use an electric mixer to whip it for a few minutes until it’s thick.
Use a spatula to spread the whipped cream over the colomba base, covering it well.
Wash and dice the strawberries and distribute them over the whipped cream.
Finally, crumble the reserved colomba over the strawberries and soak them with liqueur, still using the brush.
Finally, decorate with chocolate chips and chocolate eggs, and a dusting of powdered sugar.
Transfer the colomba crumble with cream and strawberries to the refrigerator for at least an hour before enjoying it.
Variations
As an alternative to liqueur syrup, you can simply use milk or fruit juice.
