- 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.