Colomba zuccotto

Cut the colomba into slices as evenly as possible, soak part of them with maraschino – not too much – and line a dome-shaped mold with them.

Whip the cream with 30 grams of powdered sugar; combine two thirds with half of the pastry cream, the candied fruit, the toasted and chopped almonds, one third with the remaining cream and the dark chocolate melted in a double boiler.

Fill the zuccotto halfway with the first cream, cover with more slices of colomba lightly soaked in maraschino, pour the chocolate cream over these, close with the remaining slices and soak with the leftover liqueur.

Place in the freezer to chill for four hours, unmold and decorate with powdered sugar or, if you prefer, cocoa.