A special edition inspired by the Italian dessert, with Dario Bivona's expert touch
This year, for Easter, we want to present a new take on this classic with a bold and flavorful creation: the Tiramisu Colomba. Born from a collaboration with Dario Bivona, winner of the first season of the show Le meilleur pâtissier du Québec, and Anthony Daniele, co-founder of Viva panettone. Together, we interpret the Colomba, an emblematic Easter cake in Italy, by paying homage to another monument of Italian gastronomy: tiramisu. Named Colombisu, this Colomba incorporates the iconic flavors of tiramisu with the addition of Viva panettone's famous homemade candied oranges.
Dario Bivona: A pastry enthusiast
Dario Bivona is the winner of the first season of the culinary show and competition "Le meilleur pâtissier du Québec" (The Best Pastry Chef in Quebec), and he is a true pastry enthusiast.
Originally from Italy, Dario first pursued a bachelor's degree in pharmacy before completing a master's degree in science in France. He then moved to Quebec, where he completed studies in communication. But his true passion comes from his childhood: cooking and reinventing recipes passed down by his nonna. He enjoys mixing tradition and modernity, while preserving the rustic charm of the pastries that shaped his childhood. His sharp mind, warm personality, and love of Italian classics make him a unique pastry chef, capable of transforming every dessert into a true taste experience.
A shared passion for Tiramisu
"Anthony and I discovered a shared passion for tiramisu," confides Dario. "We thought it was only natural to develop a tiramisu colomba."
But be careful, here everything revolves around aromas and textures. "This Colomba incorporates the iconic flavors of tiramisu, but with a more personal touch: a hint of coffee, notes of orange from the homemade candied citrus fruits that evoke Italy," he explains. "Viva panettone's candied oranges were perfectly suited for this creation."
A cake synonymous with tradition and sharing
"The Colomba is Italy, tradition, childhood, family," explains Dario Bivona. A true cousin of panettone, it is the gourmet symbol of Easter, an airy brioche in the shape of a bird, topped with a crunchy almond macaroon.
For Dario, this creation is a challenge: "many people don't know the Colomba outside of Italy. Yet, it's a festive cake, a moment of sharing that you enjoy with family."
A unique creation: The Tiramisu Colomba
The Tiramisu Colomba is not just a simple Easter cake: it invites culinary experimentation. "With this Colomba, you can enjoy it as is or even make a tiramisu! It's a double gourmet treat," Dario quips.
The idea behind this creation is to offer a dessert that evokes both tradition and innovation. "We wanted to do something fun, that reflects us and celebrates our passion for pastry."
Beyond the pleasure of tasting, this Colomba also lends itself to creative variations. "You open it, you slice it, you can enjoy it plain or with a cream. The idea is to extend the pleasure," adds Dario Bivona.
Through this unique collaboration with Dario Bivona, Viva panettone wishes to reinvent Italian pastry and offer enthusiasts a unique gourmet experience, between nostalgia and innovation.
Chef's recipes to recreate at home
Attention food lovers: we are delighted to unveil an exclusive selection of recipes created by chef Dario Bivona, specially designed around the delicious Colomba Viva Panettone.
Be inspired by the Colombisù, a refined take on tiramisu, the Colombelle, a tribute to the famous Black Forest trifle, the Colomba Charlotte, a citrus charlotte that is as fresh as it is delicious, or the Colomba Mille-feuille, elegant and generous.
New mascarpone recipe for 2026:
For the pastry cream
4 egg yolks
100 g (½ cup) sugar
25 g (¼ cup) cornstarch
380 ml (1 ½ cups) 2% milk
10 ml (1 tsp) vanilla extract
For the final mascarpone cream
250 g (1 cup) mascarpone
250 ml (1 cup) 35% cream
Zest of one orange
Prepare the pastry cream base. In a saucepan, heat the milk with the vanilla. As soon as the mixture begins to simmer, remove from heat and set aside. In a bowl, whisk the egg yolks and sugar. Add the cornstarch and whisk thoroughly. Gradually pour in the hot milk, whisking vigorously. Return everything to the saucepan, bring to a boil, stirring constantly, and cook until thickened. Pour the pastry cream into a very wide container and spread it well, cover with plastic wrap directly touching the surface, and refrigerate for at least 3 hours.
In a bowl, pour the cooled pastry cream and loosen it with a whisk or an electric hand mixer. Add the mascarpone and cream and whisk well to obtain a smooth cream, but not too firm.
This cream is perfect for assembling a Tiramisù, for accompanying slices of Colomba, or simply for eating with a spoon!
Time to get cooking and delight your guests!
