Colomba Semifreddo

Colomba semifreddo is a creative way to use the leftovers of the traditional Easter colomba. Here is the recipe to prepare a delicious colomba semifreddo.

Ingredients

• 250 g of Easter colomba
• 300 ml of fresh cream
• 3 egg yolks
• 80 g of sugar
• 200 g of ricotta
• 1 vanilla pod
• 50 ml of orange liqueur (optional)
• Grated zest of 1 orange

Preparation

1. Cut the Easter colomba into cubes and set aside.
2. In a bowl, whisk the egg yolks with sugar until you get a frothy and light mixture.
3. In another bowl, work the ricotta to make it creamier, then add the seeds of the vanilla pod.
4. Mix the ricotta into the egg yolks and sugar mixture.
5. Whip the fresh cream until it reaches a firm consistency.
6. Gently fold the whipped cream into the ricotta, egg, and sugar mixture, mixing from the bottom up to keep the mixture fluffy.
7. If desired, you can flavor the orange liqueur with the grated zest and add it to the mixture.
8. Line a baking dish with cling film and spread a layer of colomba cubes.
9. Pour half of the creamy mixture over the layer of colomba, add another layer of colomba cubes, and then finish with the remaining creamy mixture.
10. Cover the semifreddo with cling film and place it in the freezer for at least 4 hours.
11. Before serving, leave the semifreddo at room temperature for a few minutes, then unmold onto a plate and decorate to taste, perhaps with melted chocolate, fresh fruit, or nuts.

Curiosity

Semifreddo is a spoon dessert highly appreciated in Italy, especially during the warmer months for its freshness and creaminess. In this version, we use the Easter colomba in an original way that allows us to enjoy this typical dessert even after the holiday, with a summery twist.