Ingredients
COLOMBA
600 g
MASCARPONE
400 g
FRESH CREAM
400 ml
PEACHES IN SYRUP
400 g
IGELING SUGAR
125 g
VANILLA EXTRACT
1 teaspoon
BITTER COCOA POWDER
to taste

The colomba zuccotto is a quick and very tasty no-cook dessert, ideal to bring to the table during the Easter period, to present the colomba in a creative and original way, or serve when the holidays are over, as an idea of ​​scenographic and refined recycling .

To prepare it, simply line the bottom and edges of a 20cm diameter hemisphere mold with the dove, cut to size, and then fill it with a delicious cream based on whipped cream and mascarpone, enriched with small pieces of fruit in syrup. Resting in the fridge will do the rest, giving you a delicious dome-shaped cake, to be sprinkled with a generous layer of bitter cocoa powder and served in slices, as an exquisite semifreddo, as a snack or at the end of the meal.

When assembling the cake, to unmold it without any effort, don’t forget to cover the mold with a sheet of transparent film. If you don’t have the special one for zuccotto at home, you can replace it with a “smart bowl” in terracotta: it will still work fine.

If you wish, you can prepare the zuccotto in advance and keep it in the freezer, ready for the guests’ arrival, or you can cover it with a dark icing or a hazelnut spread. As for the filling, you can combine the ingredients that best suit your tastes: ricotta cream flavored with cinnamon and chocolate flakes, cocoa pastry, crumbled colomba and chopped pistachios, chantilly, camy cream, but also a fresh stracciatella ice cream.

Here we chose jarred peaches in syrup and then used the preserving liquid to soak the dessert. If you like, you can opt for an alcoholic dip and replace the peaches with your favorite fresh fruit, such as sliced ​​strawberries, blueberries, raspberries, pineapple…

Find out how to prepare colomba zuccotto by following the step-by-step procedure and advice. If you liked this recipe, also try the Easter zuccotto or the traditional Tuscan one.