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A Special Edition Inspired by the Iconic Italian Dessert, with the Expertise of Dario Bivona

This year, for Easter, we are reimagining a classic with a bold and flavorful creation: the Colomba Tiramisu. Born from a collaboration between Dario Bivona, winner of the first season of Le Meilleur Pâtissier du Québec, and Anthony Daniele, co-founder of Viva Panettone, this special edition pays tribute to two icons of Italian gastronomy.

Named Colombisu, this Colomba captures the signature flavors of tiramisu while incorporating Viva Panettone’s famous homemade candied oranges. This unique fusion blends tradition and innovation, offering a new take on the beloved Easter delicacy.

Dario Bivona: A Passionate Pastry Chef

Dario Bivona, winner of the first season of Le Meilleur Pâtissier du Québec, is a true pastry enthusiast.

Originally from Italy, Dario first pursued a Bachelor’s degree in Pharmacy before completing a Master’s in Science in France. He later moved to Quebec, where he studied communications. However, his true passion has always been rooted in his childhood—cooking and reinventing the cherished recipes passed down by his nonna.

Blending tradition and modernity while preserving the rustic charm of his childhood pastries, Dario brings a unique approach to the art of baking. His keen creativity, warm personality, and deep love for Italian classics allow him to transform each dessert into a memorable taste experience.

A Shared Passion for Tiramisu

“Anthony and I discovered a shared passion for tiramisu,” says Dario. “So we naturally thought about creating a tiramisu-inspired Colomba.”

But here, everything comes down to flavors and textures. “This Colomba captures the signature aromas of tiramisu while adding a personal touch: a delicate coffee scent, hints of orange from our homemade candied citrus, evoking the essence of Italy,” he explains. “Viva Panettone’s candied oranges were the perfect ingredient for this creation.”

A Cake Synonymous with Tradition and Sharing

“The Colomba represents Italy, tradition, childhood, and family,” explains Dario Bivona. A true cousin of the panettone, it is the ultimate Easter treat—a light, bird-shaped brioche topped with a crispy almond macaronade.

For Dario, this creation is a challenge: “Many people outside of Italy don’t know about the Colomba. Yet, it’s a festive cake, a moment of sharing, enjoyed with family.”

A Unique Creation: The Tiramisu Colomba

The Tiramisu Colomba is more than just an Easter cake—it invites culinary exploration. “You can enjoy it as is, or even turn it into a tiramisu! It’s a double dose of indulgence,” Dario says with a smile.

The idea behind this creation is to offer a dessert that bridges tradition and innovation. “We wanted to create something fun, something that reflects us and celebrates our passion for pastry.”

Beyond the joy of tasting, this Colomba opens the door to endless creative possibilities. “You can slice it, enjoy it plain, or pair it with a cream. The idea is to extend the pleasure,” adds Dario Bivona.

Through this exclusive collaboration with Dario Bivona, Viva Panettone seeks to reinvent Italian pastry, offering food lovers a unique gourmet experience, blending nostalgia and innovation.

Le Panettone Framboisissimo from Viva Panettone, with its dark chocolate chunks and intense notes of tangy red fruits, offers a unique taste experience. Its rich, jam-like flavor, enhanced by Raspberry Inspiration chocolate, makes it the perfect ingredient to reinvent an Italian classic: tiramisu. This easy-to-make dessert is ideal for any occasion, whether it’s a family dinner or a sweet indulgence with friends. Make this irresistible recipe with your favorite flavor of our panettone: chocolate, candied fruits, or even Espresso for coffee lovers. Here’s how to prepare this delicious version of tiramisu, combining the creaminess of mascarpone and the lightness of panettone.

Ingredients

• About 500 g of Panettone Framboisissimo from Viva Panettone
• 500 g (2 ¼ cups) of high-quality mascarpone
• 4 medium eggs (about 220 g without shells)
• 100 g (½ cup) of powdered sugar
• 300 ml (1 ¼ cups) of coffee (preferably espresso)
• Unsweetened cocoa powder

Instructions

1. Prepare the coffee
Start by brewing the coffee (preferably a strong espresso). Let it cool to room temperature.

2. Separate the eggs
Separate the egg whites from the yolks. Whip the egg whites until stiff peaks form. You’ll know they’re ready when you can turn the bowl upside down without the whites moving. Set aside.

3. Prepare the mascarpone cream
In another bowl, whisk the egg yolks with the sugar for 3 to 5 minutes until the mixture is pale and frothy. Then gently fold in the mascarpone until smooth and creamy.

4. Fold in the whipped egg whites
Carefully fold the whipped egg whites into the mascarpone cream using a wooden spoon or spatula. Use gentle upward motions to preserve the airy texture. The mixture should be smooth and light.

5. Assemble the tiramisu
Slice the Panettone Framboisissimo into pieces about 1 cm thick.
Quickly dip the panettone slices (for only 1 second) into the cooled coffee. Be careful not to over-soak them to avoid a watery tiramisu.
Place the first layer of panettone in your dish or serving glass, ensuring the bottom is fully covered.
Spread a generous layer of mascarpone cream over the panettone.
Repeat the process with a second layer of coffee-dipped panettone, followed by a layer of cream. For a final layer, spread the cream generously.

6. Finishing touches
Dust the top with unsweetened cocoa powder using a fine sieve.

7. Chill
Refrigerate the tiramisu for at least 3 hours before serving. For even better flavor, let it rest overnight.

Serving

This Panettone Framboisissimo tiramisu delivers a burst of flavors in every bite: the lightness of the mascarpone cream, the softness of the panettone, and the richness of the cocoa blend perfectly with the fruity and chocolatey notes of the panettone. Perfect for a convivial dessert or a sweet treat any day of the week!

Want to recreate this delicious recipe at home? Click here to purchase the Panettone Framboisissimo and add an artisanal touch to your desserts! To watch the recipe video, click here.

Recently, we had the honor of participating in the Panettone World Cup, a prestigious event that brings together the finest artisans of this traditional Italian cake.

For this occasion, we were fortunate to collaborate with Bite Size, a creative Quebec agency that captured the essence of our panettone and presented it in an innovative way. The article published on Grenier aux Nouvelles highlights this successful collaboration, which skillfully combined local craftsmanship with a modern and professional touch. Together, we developed a polished and creative presentation that not only showcased the quality of our panettone but also told a story of passion and expertise.

This experience at the Panettone World Cup was a significant moment for our company. It demonstrated that, with boldness and creativity, even the oldest traditions can be reimagined and shine on the international stage. It is also a testament to the rise of Quebec products on the global gastronomic scene and the impact that local collaborations can have. Working with Bite Size was an enriching experience that allowed us to see our product from a new perspective, while enabling us to showcase our artisanal expertise. This is an important milestone for us, and we look forward to seeing where this journey will take us!

Read the article on Grenier aux Nouvelles: https://www.grenier.qc.ca/actualites/45342/bite-size-emballe-viva-panettone-pour-la-coupe-du-monde-du-panetonne

Panettone, with its rich and festive flavors, can be transformed into more than just a holiday dessert. Today, I’m sharing a quick and delicious recipe that elevates this iconic Italian cake into an elegant and flavorful treat. Perfect for ending a meal on a sweet and light note!

Ingredients – for 2 servings:

• 100g of Signature panettone, cut into cubes
• 125g of mascarpone
• 1 tablespoon of powdered sugar
• 2 tablespoons of orange juice
• 100g of whipped cream

Steps to prepare:

1. Prepare the mascarpone cream
   In a bowl, combine the mascarpone with the powdered sugar and orange juice. Gently mix until you get a smooth and uniform texture. The orange juice adds a lovely touch of freshness to balance the richness of the mascarpone.
2. Incorporate the whipped cream
   Carefully fold the whipped cream into the mascarpone mixture to create a light and airy texture. This step is key to keeping the dessert light while maintaining a creamy consistency.
3. Assemble the verrines
   In small glasses or verrines, alternate layers of mascarpone cream with cubes of panettone. This layering creates a beautiful contrast of textures and flavors in every spoonful.
4. Add a gourmet touch
   For an extra indulgent twist, finish with a sprinkle of candied orange pieces, chocolate chunks, or even a mix of both. These little additions bring a delightful crunch and an explosion of flavors!

Tips:
These verrines can be prepared in advance and stored in the refrigerator until serving. To impress your guests, serve them alongside a coffee or a sweet wine for the perfect pairing.

Enjoy!

The Panettone World Cup is much more than just a pastry competition. It’s a global event that celebrates excellence, craftsmanship, and the tradition of an iconic Italian dessert: panettone. For pastry enthusiasts, food lovers, and the curious alike, this event offers a unique opportunity to discover the finest panettone creations from around the world.

What is panettone?

Originating from Milan, panettone is a traditional Italian Christmas cake known for its soft texture, candied fruits, and subtle aromas of vanilla and citrus. The process of making panettone is complex and demanding, requiring several days of natural fermentation to achieve the lightness and characteristic flavor of the final product.

History of the Panettone World Cup

The Panettone World Cup was created to celebrate and promote this Italian delicacy around the world. The idea was born from the desire to highlight the craftsmanship of bakers and pastry chefs who continue the tradition of panettone while innovating and experimenting with new recipes. Since its inception, this event has attracted participants from every continent, each bringing their own touch and interpretation of this treat.

How are the panettones judged?

The competition is open to professional pastry chefs from around the world, who must submit their best panettone creation. Competitors are judged on several criteria:

• Visual appearance: The panettone’s volume and color.
• Baking: Mastery of fermentation and baking techniques.
• Texture: The lightness and consistency of the crumb.
• Aroma: Natural sourdough gives panettone its exquisite flavors and aromas.
• Filling distribution: The evenness of candied fruits within the crumb.
• Taste: The balance of aromas and richness of flavors.

The judges are pastry experts, renowned chefs, and food critics, all recognized for their expertise and passion for panettone.

Winning the Panettone World Cup is a prestigious honor that can transform a pastry chef’s career. The winners receive international recognition and often see their fame grow significantly. Moreover, the event helps spread and popularize panettone around the world, sparking a growing interest in this traditional Italian dessert.

Viva Panettone on the road to the World Cup!

Viva Panettone is a Canadian company founded by world-renowned artisans Eric Goeury and Anthony Daniele. Together, they have taken on the challenge of producing high-quality artisanal panettone all year round.

The Signature, a traditional panettone with candied fruits, won the North American elimination finals in New York and was selected among the 30 international finalists who will present their panettone at the Panettone World Cup next November in Milan, Italy.

“I must admit we went through a whole range of emotions while the jury tasted the panettones blind. Italian cuisine is extremely popular in the United States, and there are many excellent artisans making outstanding panettones,” explains Anthony Daniele, artisan, co-founder of Viva Panettone, and a French-Italian based in Quebec.

“The fact that our panettone was selected as one of the two finalists warmed our hearts and confirmed the mission we set out to achieve when founding Viva Panettone: to give Canadians access to fresh, high-quality, artisanal, traditional panettone tailored to local tastes,” explains Eric Goeury, artisan, co-founder of Viva Panettone, and culinary ambassador for Quebec maple syrup.