Colomba tiramisu

To prepare colomba tiramisu, start by slicing the colomba 1. Then, using a cookie cutter with a diameter of 3 inches (a glass will work fine if you don't have one), cut the colomba into discs 2 and place them on a baking sheet lined with parchment paper 3.

At this point, bake them for 10 minutes at 320°F (160°C), in order to toast them, flipping them halfway through cooking 4. Meanwhile, prepare the cream: separate the yolks from the whites into two containers 5 and, with the help of a whisk, beat the yolks together with the sugar 6.

Once you have obtained a clear and fluffy foam 7, gradually add the mascarpone with the beaters still running 8; when the mixture is nice and foamy, add the grated orange zest 9 and lightly mix with a spatula.

In the other container, using clean beaters, beat the egg whites 10 until stiff peaks form 11, then gently fold them into the mixture of egg yolks and mascarpone, mixing from the bottom to the top so as not to deflate the cream 12.

Cut the orange in half and squeeze it 13, then pour the juice into a container with a strainer 14, in order to filter it carefully and not have any pulp residues in the mixture. Collect the juice in a bowl, pour in the Grand Marnier 15, and mix well with a spoon.

Grate the chocolate onto a cutting board 16 and set it aside. Now move on to preparing the colomba tiramisu; take some small cups with a diameter of about 3 inches and pour a thin layer of cream into each one 17. To make this easier, you can transfer the mascarpone cream to a pastry bag. Next, place a crispy colomba disc in each cup on top of the cream 18.

With the help of a teaspoon, soak the layer of colomba cake 19 with orange juice syrup, add another layer of cream 20, and sprinkle generously with dark chocolate flakes 21.

Repeat the same process again, alternating the toasted colomba disc 22 soaked with orange syrup 23 and the cream; finish with grated chocolate flakes 24. Keep the cups in the refrigerator for at least an hour so that the colomba tiramisu can set before serving!