It takes little to transform a classic dessert into something more and our variants of the stuffed colomba are proof of this.
The dove is the sweet symbol of Easter but if you too are tired of bringing it to the table in the usual way then we advise you to try the stuffed dove. Clearly there is no single way to prepare the stuffed colomba and you can let your imagination guide you to create the combination you prefer.
We loved the Easter Colomba stuffed with mascarpone and strawberries . In fact, the cream contributes to making the dessert even tastier while the strawberries, with their spring flavor, balance all the other flavors. Save yourself this quick and easy recipe because if you want it can also be used to recycle the leftover colomba , simply by arranging the ingredients in layers in a baking dish.
How to prepare the recipe for the stuffed colomba
- First, remove all the paper from the dove. With a serrated bread knife cut 2-3 horizontal slices depending on the size of the cake.
- Wash the strawberries, remove the stalk and cut them into slices 2-3 mm thick. Keep them aside.
- Whip the cream with the icing sugar using the electric whisk. Then add the mascarpone and vanilla extract and finish mixing gently to avoid disassembling the mixture.
- Transfer it to a pastry bag to decorate the dessert more precisely.
- Place the base of the dove on a serving dish and cover with the cream, creating tufts. Spread the strawberries and cover with another slice of colomba. Continue in this way until all the ingredients have been used up.
- Let the cake rest in the refrigerator for a couple of hours before serving.
Stuffed Colomba: delicious variations
In a similar way you can prepare the colomba stuffed with mascarpone and black cherries. All you have to do is replace the strawberries with sour cherries in syrup , the classic ones that are sold in the jar. Their slightly tart flavor goes really well with the sweetness of the cream and the dove.
We also recommend trying the Colomba stuffed with Chantilly. To prepare this cream, whip the cream with the icing sugar and vanilla extract and use it to fill the cake (it will take 400 g of cream and 120 g of icing sugar). You will get a lighter but still delicious filling.
For the colomba filled with chocolate cream, instead, follow our recipe for chocolate cream . Let it cool then transfer it to a pastry bag and stuff the cake, creating tufts. If you like, you can enrich each layer with chopped almonds .
The stuffed dove can be kept in the refrigerator for a maximum of a couple of days, well covered with plastic wrap or under a bell for cakes. We advise you to bring it back to room temperature for an hour before serving.
Riproduzione riservata © - WT
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