A practical and quick idea to transform the Colomba into a fantastic dessert with a fresh and delicate taste
Cristina, author of the blog ‘Clelia Bakery’, has created a delicious dessert by transforming the Colomba into a millefeuille with Chantilly cream, strawberries and mint leaves.
An alternative version to the classic millefeuille, ideal to serve to our guests for a mouth-watering after-dinner treat.
The recipe
- Ingredients
- 6 slices of Colomba Classic
- Red fruit jam
- 250 ml fresh cream for desserts
- A teaspoon of vanilla extract
- 50 g icing sugar and to sprinkle on the Colomba slices
- Fresh mint leaves
Directions
Cut the Colomba into six slices about five mm thick. Flatten them carefully using a rolling pin, sprinkle them with icing sugar and finally bake them in a preheated oven at 170° for about 10 minutes: they should be golden and crispy.
Then take out of the oven and leave to cool.
Cut the slices into regular rectangles and chop up any remaining pieces to make a crunchy Colomba crumble.
In the meantime, make the chantilly cream: in a bowl, whip the well chilled cream together with the icing sugar and vanilla extract.
Plating
Place the first layer of crispy Colomba slices on a plate and spread the red fruit jam on top; then fill with the chantilly cream with the help of a pastry bag. Sprinkle some Colomba crumble to give the cake a crunchy texture. Repeat to make a second layer. When you reach the last layer, decorate with clumps of chantilly, fresh strawberries, icing sugar and a few mint leaves to taste.
Clelia's tip: compose the dessert shortly before serving so as to appreciate the crispness of the Colomba, the softness of the chantilly crem and the freshness of the strawberries.
