These mini Cream Tarts are a quick and tasty idea to transform the dove into fantastic sweets!
Our friend Sara from Pasta&Impasta prepared this easy recipe for us to transform an leftover Colomba into a delicious dessert to enjoy with friends!
The recipe
- Ingredients
- 1 dove to taste
- 250 g of mascarpone
- 250 ml of fresh cream
- 40 g of icing sugar
- strawberries to taste
- edible flowers to taste
Directions
Cut the dove into slices about 1 cm thick. Using a heart-shaped mold, cut out many little Colomba hearts.
Prepare the frosting by whipping the mascarpone together with the cream and sugar until you obtain a rather dense consistency.
Transfer the cream into a piping bag and make small tufts on the surface of half of the hearts.
Place the remaining hearts on top of the tufts and cover them with a second layer of cream. Decorate with pieces of strawberries and edible flowers.
