Looking for a simple yet impressive dessert idea? The Colombelle, created by Chef Dario Bivona, is a revisited version of the famous Black Forest cake, made with Viva Panettone chocolate colomba. It's a perfect dessert for entertaining, easy to prepare at home, and beautifully combines the soft panettone, the sweetness of whipped cream, the intensity of chocolate, and the freshness of homemade candied cherries.
Try it once and you'll be hooked: this recipe will undoubtedly become a staple in your homemade desserts. Prepare it in advance, let it chill for a few hours, and enjoy it with family or friends.
Tools
Electric mixer
Piping bags
Trifle bowl with a 3-liter (12-cup) capacity
Ingredients
Cake Base
1 Viva Panettone chocolate colomba
Chocolate Pastry Cream
500 ml (2 cups) 2% milk
4 egg yolks
100 g (½ cup) sugar
60 g (1/2 cup + 2 tbsp) cornstarch
100 g (2/3 cup) dark chocolate 70% or more
30 ml (2 tbsp) Kirsch
Candied Cherries
60 fresh pitted or frozen cherries
250 g (1 cup) sugar
Zest of one lemon (peeled with a peeler)
250 ml (1 cup) water
60 ml (¼ cup) Kirsch (optional)
30 ml (2 tbsp) lemon juice
Whipped Cream
410 ml (1 2/3 cups) 35% cream
130 g (1 cup) icing sugar
45 ml (3 tbsp) Kirsch (optional)
Preparation
1. Cut 3/4 of the colomba into 4 cm (1 ½ in) cubes and set aside.
2. Prepare the pastry cream
In a saucepan, heat the milk. In a bowl, using a whisk, beat the egg yolks with the sugar until the mixture lightly whitens. While vigorously whisking, incorporate the cornstarch, then half of the hot milk. Set aside.
3. Melt the chocolate
In the saucepan containing the remaining milk, add the chocolate and Kirsch. Heat over low heat until the chocolate is melted. Whisk in the egg mixture. Cook the pastry cream over medium heat until thickened. Pour into a clean bowl, cover with plastic wrap placed directly on the cream, and refrigerate until use.
4. Candied cherries
In a saucepan, pour the sugar, add the cherries, lemon zest, and water. Cook over very low heat for 25-30 minutes. Remove the saucepan from the heat, add the Kirsch (optional) and lemon juice. Mix well and let cool. Using a slotted spoon, transfer the cherries and lemon zest to a small bowl. Reserve the cherry syrup (add 2-3 tbsp of water if needed).
5. Whipped cream
In a stand mixer, whip the cream and icing sugar until it begins to thicken. Add the Kirsch (optional) and continue whipping. Transfer to two piping bags and refrigerate.
6. Assemble the Colombelle
Whisk the chocolate pastry cream to restore its suppleness and transfer it to a piping bag. Cover the bottom of a trifle bowl with a layer of whipped cream. Distribute 1/3 of the chocolate colomba cubes and candied cherries over the cream. Using a pastry brush, lightly soak the colomba cubes with the Kirsch cherry syrup. Cover with a layer of chocolate pastry cream. Repeat the steps in order (whipped cream, colomba cubes, candied cherries, chocolate pastry cream. Reserve a few cherries for decoration. Finish with a layer of whipped cream. Smooth the surface. Decorate with the remaining whipped cream, reserved cherries, and dark chocolate shavings. Refrigerate for 2-3 hours before serving or overnight, which will be even better!
Enjoy!
