The pear & chocolate Colomba is a great alternative to chocolate eggs this Easter. This traditional Italian cake is studded with juicy pieces of candied Williams pear. The finishing touch is an indulgent white chocolate topping with dark chocolate chips.
Colomba di Pasqua, or ‘Easter Doves’, are traditional dove-shaped Italian Easter cakes. Colomba are traditionally made with yeast and eggs, like panettone, but are topped with sugar icing or chocolate. Colomba undergo a quadruple-leavening process to make the finished cake exceptionally light and airy.
Fiasconaro produce some of Italy's finest confectionery and cakes. Their products use only the best Sicilian ingredients: Sicilian pistachios and dried fruit, flour from Sicily's highest Madonie mountains and geographically protected Modica chocolate.
Ingredients: soft wheat flour, butter, sugar, fresh eggs, candied pear (9%) (pear, glucose-fructose syrup, sucrose, lemon juice concentrate), white chocolate covering (9%) (sugar, whole powdered milk, cocoa butter, emulsifier: soy lecithin, natural vanilla extract), chocolate drops (8%) (sugar, cocoa paste, cocoa butter, emulsifier: soy lecithin, vanilla extract), fresh egg yolk, natural yeast (contains wheat flour), chocolate of couverture (contains soy), Sicilian honey, emulsifier: mono- and di-glycerides of fatty acids, "vino Marsala PDO", cocoa butter, powdered skimmed milk, salt, natural vanilla flavourings, rice flour, wheat malt, glazing agent (shellac, gum Arabic). Allergens are listed in bold. May also contain traces of nuts.
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