Crumbled Colomba with ricotta and chocolate
An easy but very tasty cake to greet Easter and its dove
Also this year Easter is over, and in these days we find ourselves with the very last food scraps to be reinvented to consume them. This is the perfect opportunity to use that Easter Colomba that has remained, perhaps the one produced by the Nannini pastry shops.
We are sure that you too still have some of this typical Easter cake at home. It is in fact very common here in Italy to aim for abundance during the holidays, but also to bring it as a sign of peace and love to our loved ones, friends and relatives.
However, it often fails to complete and we find ourselves with real supplies of leftover food. It is therefore very important to know how to reinvent, to have the creativity that is necessary in the kitchen, so as to avoid wasting food. Thanks to knowing how to be creative, truly inviting courses can be made using a few and very simple ingredients, which are totally transformed into a new dessert.
The recipe that we propose in this period immediately following Easter clearly has the dove as its protagonist. But that's not all: you also have the opportunity to use chocolate, another essential element of the holiday. You can focus on what you prefer: milk, dark, with hazelnuts, and so on. This preparation is so simple that you can even get help from your children, and in just 30 minutes your dessert will be ready to serve.
Invite your loved ones one last time to greet the Easter period before returning in effect to our duties. In the blink of an eye you will leave everyone speechless and you will be able to get rid of those leftovers that you really don't want to have to throw away.
- 400 gr of Colomba
- 450 g cheese
- 100 grams of powdered sugar
- 1 teaspoon of vanilla essence
- 100 gr of chocolate
- 1 cup of coffee
Take your dove and cut it into cubes, then place half of it in a mold using parchment paper to easily remove it later. Wet it with just over half of the cup of coffee. After having combined the ricotta with the icing sugar and the vanilla essence, and add it on top of the dove cubes, leaving a little edge free. At this point, put your favorite chocolate coarsely chopped into small pieces on top. Cover everything with the rest of the dove and brush again with coffee. Bake for 15 minutes, or until the surface is golden, in a ventilated oven at a temperature of 200 °. Wait for it to cool and serve.