Colomba cake is Italy’s traditional Easter dessert – it's a rich, brioche-like soft almond cake with candied orange and an amazingly delicious sugar topping. Colomba is a must-try treat that has no preservatives, yet stays fresh for months without refrigeration. It’s all thanks to the special natural yeast and unique three-rising baking process, used in authentic Italian Colomba.

Colomba, wonderful sliced and served as is, is also terrific to use to make lots of other desserts like super strawberry shortcake, incredible ice cream cake, and terrific trifle. This recipe uses peaches, but other fabulous options include apricots, bananas, berries, or a combination of your favorite fruit. Colomba is available here in the U.S. in many supermarkets, gourmet shops, and at DolceItalia.com, so be sure to stock up so you can enjoy this Italian cake through the spring.

Makes 8 Servings

Ingredients:

12 ounces Colomba cake

16 ounces frozen sliced peaches, thawed

2/3 cup sugar

1 cup, 8 ounces, heavy whipping cream

2 cups ricotta cheese

8 ounces mascarpone cheese

2-3 ounces chocolate Easter eggs, chopped

Preparation:

1. Slice the cake into about 20 slices 1/2 inch thick. Reserve.

2. In a bowl combine the peaches and 1/3 cup of the sugar. Reserve.

3. In another bowl, beat the cream with the remaining 1/3 cup of sugar until stiff peaks form.

4. In a separate bowl, beat the ricotta and mascarpone until smooth and creamy. Fold the ricotta-mascarpone mixture into the whipped cream.

5. Line the bottom of a 2-quart glass bowl with a third of the cake slices. Drizzle with some of the juices from the peaches. Spread with a fourth of the whipped cream mixture and a fourth of the chocolate. Top with a third of the peaches. Repeat layers twice more, reserving a little whipped cream mixture for the top final layer. Cover and refrigerate for 4 hours or overnight. Garnish with chocolate just before serving.

Try these other Fabulous Italian Sweets, or something else from our Recipe File.