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Colomba semifreddo with Nutella®

Enjoy Easter by making it even more delicious…

1 h 0 min
Colomba Semifreddo with Nutella®

INGREDIENTS for 4 portions

  • 100 g Stale Colomba [Easter cake]

  • 75 ml Milk

  • 75 ml Fresh cream

  • 100 g Ricotta

  • 1 Egg

  • 60 g Nutella® (15 g/portion)

  • 1 Sheet of gelatine

  • 1 Tablespoon of sugar

  • For garnish

  • Whole hazelnuts

nutella – an ingredient to prepare this delicious recipe

To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!


  1. Colomba Semifreddo with NUTELLA® - Step 1
    STEP 1

    Soak the colomba cake in milk to soften it. Place the sheet of gelatine in a bowl of lukewarm water and let it swell for a few minutes. Beat the egg yolks together with the sugar, then add the ricotta and mix thoroughly. Squeeze out the colomba and mix it into the mixture. Add the drained gelatine to mix it all together.

  2. Colomba Semifreddo with NUTELLA® - STEP 2
    STEP 2

    Separately whip the cream, adding it to the mixture, and mixing from the bottom to the top.

  3. Colomba Semifreddo with NUTELLA® - STEP 3
    STEP 3

    Pour this mixture into individual dishes and place them altogether in the freezer for at least 2-3 hours. Serve the colomba semifreddo by finishing off each dish with 15 g of Nutella® and a whole hazelnut.

Easter has never tasted so good! Share the recipe with the hashtag #nutellarecipe

It is said the Easter colomba cake originated as a peace offering several centuries ago. After all, how can anyone argue with so much deliciousness? This Easter, bring more excitement to your table with this colomba semifreddo recipe with Nutella®.

Good to know

Our palm oil is 100% RSPO certified sustainable and traceable and we are committed to no deforestation.

Good to know

All the cocoa we buy comes from Rainforest Alliance Certified farms.

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