A traditional Italian Easter cake, the Colomba is a soft leavened cake filled with candied orange peel and covered with a crunchy almond and sugar glaze. 



  • 1 kg plain base 
  • 50 g Delipaste Nonna Rachele 
  • 50 g Pastovopan 
  • 100 g butter 
  • Marbling Orange with fruit pieces to taste 
  • sliced Colomba to taste 

For the gelato 

Mix the plain base with Delipaste Nonna Rachele, Pastovopan and butter. 

For the garnish 

Ripple during the extraction process and garnish with Marbling Orange and slices of Colomba.