Livia’s Easter Colomba Tiramisu

This Colomba cake tiramisu with strawberries tastes like changing seasons and sitting around a table with the family for celebrations. Light, fresh, joyful. Colomba cake is a dove-shaped cake traditionally eaten at Easter. The cake, which symbolises peace, is a light sponge with hazelnuts, candied orange peel, and almonds and decorated with sugar nibs. In Livia's Easter twist on the traditional version, the Colomba is used in replacement of regular sponge. You should be able to buy Colomba cake at your local Italian deli or large supermarket around Easter time, but if you can't find it - don't worry, regular trifle sponge, or even a panettone or pandoro cake will work as a brilliant substitute. The strawberries and the Iemon mascarpone filling in this specific recipe mean it's fresher and lighter than the coffee version of the dessert - I think that means you might be able to have double the servings!

Ingredients

Method

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Step 1

Thickly slice Colomba cake to around 2cm. Place them in the oven to toast at 170° for 10 minutes. Turn them over after 5 minutes so both sides are golden brown.

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For

4

M

I

200

g

Mascarpone

2

Eggs

60

g

Sugar

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Notes

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