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The Easter Colomba with sabayon cream is a soft cake, obtained by natural fermentation from the mother yeast , and is the result of 72 hours of patient artisan processing . The dough is soft and well dimpled, enriched with candied Sicilian orange peel and filled with a delicious sabayon cream. The surface is covered with a fragrant italian almond glaze , decorated with whole almonds and granulated sugar.
The Pastry Line is distinguished by the quality of all the ingredients guaranteed by Loison and by the special processing, which is carried out according to the most modern and advanced systems but respecting the long and slow rising times typical of the ancient Italian pastry tradition.
Loison’s Colomba with Sabayon Cream bewilders every palate with its mouthwatering sabayon stuffing . Citrusy candied orange peels blend in with the sweetness of our zabaglione cream 100% made by Loison. Original Italian almonds from Bari and Avola and white sugar sprinkles crown this Colomba cake.
The Colomba is hand-wrapped in an elegant pastel-coloured printed wrapping solution. Wrapped with a satin ribbon to which are applied the ingredients label and a charm depicting the “”L”” of Loison.
|More than € 190,00||3%|
|More than € 370,00||7%|
|More than € 540,00||10%|
|More than € 700,00||15%|
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