Colomba semifreddo
- Vegetarian
- Energy Kcal 393
- Carbohydrates g 42.1
- of which sugars g 35.3
- Protein g 6.4
- Fats g 22.1
- of which saturated fat g 9.88
- Fiber g 2.1
- Cholesterol mg 49
- Sodium mg 166
- Difficulty: Average
- Prep time: 60 min
- Cook time: 5 min
- Makes: 7 pieces
- Cost: Low
- Note + 8 hours of resting in the freezer
PRESENTATION
Colomba semifreddo is, honestly, a delicious way to enjoy Northern Italy’s tradition of making the most out of leftover holiday treats, especially after Easter. You know those tender slices of colomba cake that fill your home with that sweet, citrusy aroma? Instead of letting them go stale, folks in places like Lombardy and Veneto get creative, turning them into this Italian frozen dessert. It's kinda like ice cream, but here's the thing, it stays a bit softer and moist. Really good stuff. Plus, it pairs perfectly with the crumbly, buttery texture of the colomba.
This treat stands out by keeping the classic flavors of the colomba—orange peel, almonds, and a touch of vanilla—while giving you a cool, creamy twist that's perfect for spring. Some people even toss in bits of leftover chocolate eggs for a surprise. Super tasty. These kinds of Easter dessert ideas are all about not wasting good stuff and keeping those festive tastes going just a little longer.
You'll often find semifreddo served in slices, with layers of cake peeking through creamy filling. And here's the thing, it’s easy to make things feel extra special by adding a golden drizzle of chocolate or a sprinkle of candied orange on top. For sure. That’s why people love this colomba semifreddo recipe—it’s simple yet feels fancy, fitting right in at any family table after a big meal.
Around Easter, Italian homes are packed with leftover sweets, and recipes like this transform what's on hand into something elegant. The crispy edges of the colomba mix with the smooth, chilled semifreddo, and the flavors really pop when you get a bit of everything in one bite. Seriously good. When it comes to traditional Italian desserts, semifreddo with colomba is a clever way to bring a little nostalgia and a lot of flavor to the table. You don’t need fancy skills or ingredients, just a love for those Italian dessert recipes and a bit of inspiration from the holiday season. It’s a creative and practical approach that honors both tradition and taste, making every bite memorable. Can't go wrong.
You might also like:
INGREDIENTS
- Ingredients for 7 single-serving semifreddos
- Colomba 5.3 oz (150 g)
- Fresh liquid cream 1 ½ cup (350 g)
- Sugar ½ cup (100 g)
- Egg whites 3 ⅓ tbsp (50 g)
- Water 5 tsp (25 g)
- for garnish
- Almond slices 0.7 cup (60 g)
- Sugar 2 ½ tbsp (30 g)
- Dark chocolate 2.5 oz (70 g)
- Butter ½ tsp
- Colomba 1.75 oz (50 g)
How to prepare Colomba semifreddo
To prepare the colomba semifreddo, start by making the Italian Meringue. Pour the water into a heavy-bottomed saucepan, add the sugar 1, and cook over low heat while stirring. Monitor the temperature of the syrup, which should reach 250°F 2. When the syrup reaches 237°F, pour the egg whites into a stand mixer fitted with a whisk 3 (or use an electric hand mixer) and whip them to stiff peaks at medium speed.
Once the syrup reaches 250°F, lower the mixer speed and slowly pour half of the syrup over the egg whites 4, then increase the speed again. Continue to slowly add all of the syrup and mix until the meringue is completely cool. Stop the mixer when the meringue is very dense, smooth, and glossy 5. You will obtain about 4.6 oz of meringue. Cut 5.3 oz of colomba 6
and crumble it with your hands into a bowl 7, add the crumbled colomba to the freshly whipped meringue 8. In a separate bowl, whip the fresh cream with well-cleaned whisks 9
until fluffy 10 and gently fold it into the meringue and colomba mixture with a motion from the bottom up to prevent deflating 11. Transfer the cream mixture into a piping bag without a nozzle (12-13).
Fill molds of 3.3x2.2 inches with a border of 1.6 inches high 14. Cover with plastic wrap 15 and allow to rest in the freezer for at least 8 hours.
When it's almost time to serve, place the almonds and sugar in a pan 16 and cook over low heat, stirring occasionally, until the sugar is absorbed and adheres to the almonds, forming a light clear coating 17, set aside. Cut 1.8 oz of colomba into cubes 18
and sauté them in a pan with a pat of butter (19-20). Set aside, and just before removing the semifreddos from the freezer, melt the chocolate in the microwave or a bain-marie 21
Until it becomes fluid 22. Unmold the semifreddos by dipping the base of the mold in hot water 23 and running a small knife between the semifreddo and the mold. Turn out onto a cutting board 24.
With a sharp knife, divide the semifreddos in half diagonally 25. Arrange them on the serving plate and decorate them with sliced almonds, chocolate 26, and sautéed colomba. Wait until they slightly soften to room temperature and then serve the colomba semifreddo 27.