Colomba Zuccotto

Here is a delicious recipe to transform the Easter Colomba cake into a zuccotto, a traditional Tuscan dessert, but with a creative touch using the colomba.

Ingredients

• 400 g of Easter Colomba cake
• 250 g of ricotta cheese
• 100 g of powdered sugar
• 200 ml of whipping cream
• 50 g of dark chocolate
• 50 g of candied fruit (orange or citron, according to preference)
• 3 tablespoons of orange liqueur (like Grand Marnier) or Alchermes to soak
• Cocoa or powdered sugar for decoration

Preparation

1. Start by crumbling the Easter Colomba cake into medium-sized pieces, taking care to preserve the outer crust that will be used to line the mold of the zuccotto.

2. Mix the ricotta with the powdered sugar to obtain a smooth and lump-free cream.

3. Chop the chocolate and candied fruit into small pieces and add them to the ricotta cream.

4. Whip the cream until it forms stiff peaks and gently fold it into the ricotta, chocolate, and candied fruit mixture, trying to maintain its volume.

5. Soak the pieces of Colomba cake with the chosen liqueur.

6. Line a hemispherical mold with cling film and then create a layer with some of the soaked colomba pieces, pressing down lightly.

7. Add the obtained cream in the center of the mold and cover it with another layer of soaked Colomba pieces, making sure to close all the gaps.

8. Let the zuccotto rest in the refrigerator for at least 4 hours, better if overnight.

9. When ready to serve, gently unmold the zuccotto onto a serving plate, removing the cling film and dusting with cocoa or powdered sugar for decoration.

The Colomba zuccotto is a great idea for reusing leftovers from the Easter celebration and bringing an original touch to the table.

Curiosity

Zuccotto is a dessert that is traditionally made with sponge cake or with leftover Panettone from the Christmas holidays. By using the Colomba, a typically Easter cake is given new life, and an interesting culinary crossover between different traditions is experimented with.