Easter colomba caramelized with acacia honey and truffle
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Easter colomba caramelized with acacia honey and truffle



- 1 Easter “colomba”,

- acacia honey and truffle 120g

For the shortcrust pastry circle:

- 50 grams of flour,

- 20g of butter,

- 30g of sugar,

- 1 egg,

- 1 yolk.

For the eggnog:

- 2 egg yolks,

- about 3-4 tablespoons of sugar,

- Marsala to taste.


For the zabaglione: Whip the egg yolks by hand for a few minutes with the sugar, until the mixture is soft, fluffy and light. If you like, put a little Marsala inside. Cook in a saucepan until it reaches 80 ° and reassemble everything with an electric mixer until the mixture has cooled.

For the shortcrust pastry circle: Allow the butter cut into small pieces to soften at room temperature, mix it with all the other ingredients until a homogeneous mixture is obtained. Put the mixture in a covered container in the fridge and let it rest for about half an hour. Cut a strip of dough and wrap it on the outside of a pastry ring to give it its shape and bake in the oven at 180 ° for about 10 minutes.

To caramelize the “colomba”: cut any dove into strips about 10 / 15cm long and heat all sides in a pre-heated pan. When all sides are crunchy, pour over a few tablespoons of acacia honey and truffle.

Assemble all the ingredients and embellish to taste.