Stuffed colomba with dark chocolate
1 Caffarel classic colomba
1 jar of Caffarel "I Love Fondente" spread cream
- Remove the cardboard from colomba, trying not to spoil the dough: borders first and, then, the base, gently turning it upside down.
- Cut the colomba horizontally into two layers, using a serrated knife not to get crumbs the dough.
- Stuff at will colomba with the "I Love Fondente" spread cream and serve up: a quick and easy recipe to make the celebration even more glottonous!