Sbriciolata di Colomba con ricotta e cioccolato

Colomba crumble with ricotta and chocolate

An easy but delicious cake to celebrate Easter and its dove.

Easter is over again this year, and these days we're left with the last few leftovers that need to be reinvented. This is the perfect opportunity to use up that Easter Colomba cake we have left, perhaps the one made by Nannini pastry shops.

We're sure you still have some of this traditional Easter dessert at home. It's very common here in Italy to celebrate abundance during the holidays, but also to bring it as a sign of peace and love to our loved ones, friends, and relatives.

However, we often fail to finish the meal and end up with a veritable stash of leftover food. It's crucial to know how to reinvent ourselves, to have the creativity needed in the kitchen, to avoid wasting food. Precisely thanks to this ability to be creative, you can create truly inviting dishes using just a few simple ingredients, which are completely transformed into a new dessert.

The recipe we're offering you in this period immediately following Easter features, of course, the Colomba cake. But that's not all: you can also use chocolate, another essential element of the holiday. You can choose your favorite: milk, dark, hazelnut, and so on. This recipe is so simple you can even have your kids help you, and in just 30 minutes your dessert will be ready to serve.

Invite your loved ones over one last time to bid farewell to the Easter season before we get back to our normal duties. In no time, you'll leave everyone speechless and be able to get through those leftovers you really don't want to throw away.

sbriciolona-colomba-nannini

Ingredients

  • 400g of Colomba
  • 450g of ricotta
  • 100 g of icing sugar
  • 1 teaspoon vanilla essence
  • 100g of chocolate
  • 1 cup of coffee

Procedure

Take your Colomba cake and cut it into cubes, then place half in a mold lined with parchment paper for easy removal. Moisten it with a little more than half the amount of coffee. Combine the ricotta with the powdered sugar and vanilla essence, and pour it over the Colomba cubes, leaving a little of the edge free. Then, top with your favorite roughly chopped chocolate. Cover everything with the remaining Colomba cake and brush again with coffee. Bake for 15 minutes, or until golden brown, in a convection oven at 200°C (400°F). Let it cool slightly and serve.

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