Dario Bivona invites you to rediscover the Colomba, this iconic Easter brioche, in an irresistible tiramisu version: the Colombisù. This creation wonderfully combines the flavors of coffee, mascarpone, and orange. A creation designed to impress your guests while warming hearts around the table.
Tools
Electric mixer
Serving dish 33 cm (13 in) length, 23 cm (9 in) width and 9 cm (3 ½ in) height
Ingredients (12-14 servings)
Cake Base
1 classic or chocolate Colomba (depending on your preference!) Viva Panettone
Boozy Coffee
300 ml (1 ¼ cups) espresso coffee
18 g (1 ½ tbsp) sugar
90 ml (1/3 cup + 2 tsp) rum (optional)
Mascarpone Cream with Orange Zest
600 ml (2 ½ cups) 35% cream
260 g (2 cups) icing sugar, divided into 2 equal parts of 65 g (½ cup)
440 g (2 cups) mascarpone
1 good pinch of salt
Zest of one orange
Preparation
1. Slice the Colomba into 1 ¼ inch (3 cm) thick slices. Set aside.
2. Prepare the boozy coffee.
In a 2-cup measuring carafe, combine the hot coffee, sugar, and rum (optional). Let cool.
3. Prepare the mascarpone cream with orange zest.
Using an electric mixer, whisk all ingredients, except the orange zest, until a smooth cream is obtained. Refrigerate.
4. Add the orange zest and whisk for another minute. Refrigerate until use.
5. Assemble the Colombisù!
Place a little mascarpone cream at the bottom of the serving dish (use a dish at least 33 cm (13 in) long, 23 cm (9 in) wide and 9 cm (3 ½ in) high). Place a layer of Colomba slices and drizzle them with boozy coffee. Spread one-third of the mascarpone cream. Repeat with a second and third layer of Colomba. Smooth the mascarpone cream on top. Sprinkle with unsweetened cocoa powder. Refrigerate for at least 3-4 hours (7-8 hours preferably to allow the flavors to develop) before serving.
Enjoy your meal!
