Colomba Tiramisù

The Colomba Tiramisù is a spring variation of the classic tiramisù, using Easter colomba cake instead of ladyfingers. Here’s how to prepare this tasty and elegant dessert.

Ingredients

• 300 g of Easter colomba cake (better if leftover)
• 250 g of mascarpone
• 3 very fresh eggs
• 80 g of sugar
• Unsweetened cocoa powder to taste
• 1 small cup of strong coffee
• 30 ml of orange liqueur or Alchermes (optional)

Preparation

1. Begin by separating the egg yolks from the whites.
2. Beat the yolks with sugar until a light and fluffy mixture is obtained.
3. Add the mascarpone to the yolks, mixing gently until smooth and uniform.
4. Whip the egg whites until very stiff and fold them into the mascarpone cream, mixing from the bottom up to avoid deflating them.
5. Take a dish or a baking tray and alternate layers of colomba and mascarpone cream.
6. Dip the colomba pieces in the coffee, to which you can add orange liqueur to further enrich the flavor, before arranging them at the bottom of the dish.
7. Spread a layer of mascarpone cream over the soaked colomba.
8. Continue with the layers until all the ingredients are used up, finishing with the mascarpone cream.
9. Let the colomba tiramisù rest in the refrigerator for at least a couple of hours, or even better, overnight.
10. Before serving, dust with unsweetened cocoa powder.

Curiosity

Tiramisù is a dessert that has conquered the world with its simplicity and its rich, comforting flavor. The idea of replacing ladyfingers with Easter colomba cake is not only a great way to reuse leftover holiday treats, but it also adds a pleasant note of variation in flavor and texture to the classic dessert. The colomba, with its softness and candied fruit pieces, blends perfectly with the mascarpone cream and coffee, resulting in a balanced and refined dessert.