easter cake

Easter Cake with Italian Colomba

Easter Cake with Italian Colomba

Loading…

Have you ever bought an Italian Easter Cake, called Colomba, and didn’t know what to do with the last few slices? Today I will share with you a delicious recipe to reinvent those leftover slices and create a delicious and beautiful dessert.

Ingredients

Italian Colomba (I used one with only almonds and without candidied fruit, but any type will work)

75 grams Custard or Crema Pasticciera (I used a packaged custard by Paneangeli)

300 ml milk (I used skimmed)

10 strawberries

1 tablespoon delicious balsamic vinegar

half tablespoon agave syrup (you can replace with honey or sugar)

Equipment

Hand mixer

2 dessert glasses or bowls

 

colomba dessert

Preparation

Start by making the custard cream. I used the 75 grams powdered custard from Paneangeli and placed it in a bowl.

easter cake

Measure 300 ml milk.

Add the milk to the custard and mix well with a tablespoon.

easter cake

Then take your hand mixer and start whipping at the lowest setting. Place the custard in the fridge until you prepare the other ingredients.

colomba dessert

Next, take the strawberries, wash them and slice 8 of them into small cubes. Throw them into a pan.

Pour the balsamic vinegar over the strawberries.

easter cake

Place the pan over the heat, add the agave, and let the strawberries saute’ for 10 minutes at low temperature.

colomba dessert

In the meantime, take the colomba cake out of the packaging and start slicing two to three medium slices and cut them into cubes.

easter cake

It’s time to start assembling the dessert. Take your glasses or bowls and layer two to three tablespoons custard at the bottom.

colomba dessert

Then top with 5 pieces Easter cake.

easter cake

Divide the strawberries compote into two, and pour over the cake.

colomba dessert

Cover with more cake and top with the remaining custard. Decorate with one strawberry in the middle and feel free to add a drizzle of balsamic.

easter cake

Tips

You can serve this warm or refrigerate and serve cold. If you would like to add a crunch you can crumble a few traditional tarallini over each custard layer.

Leave A Response

* Denotes Required Field