Tiramisù cake with Easter Colomba, Caffarel recipes

Tiramisù of Colomba

Tiramisù of Colomba
1 Ora
500g mascarpone cheese
6 eggs
120g sugar
3 coffee cups (also decaffeinated)
400g Caffarel colomba
cocoa powder
a pinch of salt
  • Preheat the oven to 120°.
  • Separate egg yolks from egg whites.
  • In a bowl, whip yolks with 60g of sugar until you get a soft and compact cream.
  • Add mascarpone cheese, taking care not to disassemble the mixture.
  • In another bowl, whip egg whites with the help of an electric whisk.
  • Combine the two compounds, then add the remaining sugar.
  • Cut off some 2cm thick Colomba slices and let them dry in the oven for about half an hour; carefully place them in a container, then drench (not excessively) with coffee before prepared and allow to chill.
  • Made the first Colomba layer, proceed by covering with abundant mascarpone cream.
  • Change the layers to the hem of the container, ending with a layer of mascarpone cream.
  • Dust with cocoa powder.
  • Place the dessert in the fridge for at least three hours.