Colombelle: A Black Forest Classic Revisited by Dario Bivona

17 March 2025

Colombelle: A Black Forest Classic Revisited by Dario Bivona

Looking for a dessert that’s simple to make yet truly impressive?
La Colombelle, imagined by chef Dario Bivona, is a reimagined version of the famous Black Forest trifle, made with Viva Panettone chocolate Colomba. A perfect dessert for entertaining, easy to prepare at home, and beautifully combining the softness of panettone, the lightness of whipped cream, the richness of chocolate, and the freshness of homemade candied cherries.

Try it once and you’ll make it again — this recipe will quickly become a favourite among your homemade desserts. Prepare it ahead of time, let it rest in the fridge for a few hours, and enjoy it with family or friends.

Tools

  • Electric mixer

  • Piping bags

  • 3-litre (12-cup) trifle bowl

Ingredients

Cake Base

  • 1 Viva Panettone chocolate Colomba

Chocolate Pastry Cream

  • 500 ml (2 cups) 2% milk

  • 4 egg yolks

  • 100 g (½ cup) sugar

  • 60 g (½ cup + 2 tbsp) cornstarch

  • 100 g (⅔ cup) dark chocolate (70% or higher)

  • 30 ml (2 tbsp) Kirsch

Candied Cherries

  • 60 fresh pitted or frozen cherries

  • 250 g (1 cup) sugar

  • Peel of one lemon (removed with a peeler)

  • 250 ml (1 cup) water

  • 60 ml (¼ cup) Kirsch (optional)

  • 30 ml (2 tbsp) lemon juice

Whipped Cream

  • 410 ml (1⅔ cups) 35% whipping cream

  • 130 g (1 cup) icing sugar

  • 45 ml (3 tbsp) Kirsch (optional)

Preparation

1. Cut three-quarters of the Colomba into 4 cm (1½ in) cubes. Set aside.

2. Prepare the pastry cream.
Heat the milk in a saucepan. In a bowl, whisk the egg yolks with the sugar until slightly pale. While whisking vigorously, add the cornstarch, then half of the hot milk. Set aside.

3. Melt the chocolate.
In the saucepan with the remaining milk, add the chocolate and Kirsch. Heat gently until the chocolate melts. Whisk in the egg mixture and cook over medium heat until thickened. Transfer to a clean bowl, cover with plastic wrap directly touching the surface, and refrigerate until ready to use.

4. Candied cherries.
In a saucepan, combine sugar, cherries, lemon peel, and water. Cook over very low heat for 25–30 minutes. Remove from heat, add the Kirsch (optional) and lemon juice, and mix well. Let cool. Using a slotted spoon, transfer the cherries and lemon peel to a small bowl. Reserve the cherry syrup (add 2–3 tbsp water if needed).

5. Whipped cream.
Using a stand mixer, whip the cream and icing sugar until it begins to thicken. Add the Kirsch (optional) and continue whipping. Transfer into two piping bags and refrigerate.

6. Assemble the Colombelle.
Whisk the chocolate pastry cream to soften it and transfer to a piping bag. Cover the bottom of a trifle bowl with a layer of whipped cream. Add one third of the chocolate Colomba cubes and candied cherries. Using a pastry brush, lightly soak the Colomba cubes with the Kirsch cherry syrup. Add a layer of chocolate pastry cream. Repeat the layers (whipped cream, Colomba cubes, cherries, pastry cream). Reserve a few cherries for decoration. Finish with a layer of whipped cream and smooth the surface. Decorate with the remaining whipped cream, reserved cherries, and dark chocolate shavings. Refrigerate for 2–3 hours before serving (overnight is even better).

Enjoy your dessert!

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