Verona’s Colomba is one of the typical desserts near the place where i live, together with the Pandoro. My parents sent me one from home this Easter and I still hadn’t eaten it (it was industrial, so it lasts few months) and after having let some people taste it (everybody liked it!) some remained, so I decided to create this delicious chilled cake.
Time of preparation
about 45 minutes + standing
Servings
about 8
What did I use
a non-stick pan, a wooden spoon, a whisk, a large bowl, plastic wrap, a casserole dish, a knife, a cutting board
Ingredients
250 gr of Colomba in slices; I took off the almonds from the surface
500 gr of whole milk
140 gr of qhite sugar
50 gr of flour
2 eggs
few drops of vanilla extract
250 gr of white Skyr or greek yoghurt
100 gr of strawberries (I used frozen ones)
50 gr of strawberries yoghurt
few tablespoons of strawberries jam or currants jelly
icing sugar to taste
How did I do
First, I prepared the cream. I whisked eggs with sugar. I added, continuing to mix, milk, flour and vanilla. I let the mixture boil in the non-stick pan at low fire, being careful not to let it stick on the bottom of the pan.
I let it cool, pouring it in the bowl and mixing now and then not to form the film on the surface.
I added Skyr and strawberries, whole when not too big and roughly cut when big, and I mixed well all together.
I put a spoon of jam/jelly on the bottom of the casserole dish, spreading it all around. I made a layer with the slices of Colomba, then I spreaded some more jam/jelly and strawberries yoghurt.
I poured a layer of cream and I put more Colomba. I continued this way until the ingredients were finished, using the cream as a last layer.
I covered with the wrap and I let the cake stand in the fridge for few hours before serving.
I sprinkled with icing sugar and decorated with some strawberries when serving it.
Buon appetito!
