Easter Colomba cake strawberry


– 600g of strawberries
– 500g ricotta cheese
– 220g of sugar
– a dash of vanilla essence or vanilla powder
– 200g of whipped sweet cream
– A teaspoon of rum


Preparation Strawberries cream for Colomba cake 

  1. Clean the strawberries, wash and pat dry with paper towels or kitchen roll, chop half of the strawberries in to quarters and set aside for later.
  2. Strain any liquids from the ricotta and also strawberries, then combine them both in a bowl and whisk vigorously.
  3. Add the sugar and the vanilla essence/powder whisking continuously then slowly add the cream and the rum.
  4. Serve the dove with the cream topping and the strawberries you chopped up earlier: you will have a truly amazing dessert.