Dessert: Colomba Easter Zuppa Inglese

Recipe by Francine Segan You can make zuppa inglese with all sorts of readymade cookies or cakes. Here it's made with colomba, Italy's traditional Easter cake. I love colomba's soft yeasty cake texture and fabulous buttery aroma. My favorite part is the

Ingredients

16 ounces Colomba, preferably Bauli brand
1 lb frozen peaches
1 cup apricot or peach jam
1/2 cup sweet liqueur, such as limoncello, or apricot or peach juice
2 cups ricotta cheese
8 ounces mascarpone cheese
6 tablespoons sugar
Whipped cream
Chocolate Italian Easter eggs, broken into pieces

Instructions

Cut the cake into 1/2-inch slices.
In a bowl, combine the peaches with the jam and liqueur and stir until the jam is liquidy.
In another bowl, beat the ricotta, mascarpone, and sugar until smooth and creamy. Fold in whipped cream to taste.
Line the bottom of a 2-quart (2-liter) glass bowl with cake pieces. Top with some of the peaches and their liquid. Spread with a layer of the whipped cream mixture and sprinkle with chocolate. Repeat the layers, ending with the whipped cream mixture on top and reserving some of the cake for garnish. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Garnish with more chocolate and diced pieces of cake just before serving.

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