MODERN INTERPRETATION OF ONE OF THE MOST REFINED CLASSIC DESSERTS
Moist Colomba cake, soaked in confectionery Alkermes with a trace of spices and sour cherries and fille with a delicate whisky and custard cream.
To be sprinkled with cocoa powder, for the final touch.
Naturally leavened oven baked cake whisky flavouring cream-filled and alkermes flavouring syrup, with cocoa powder
Wheat flour – Cream-whisky flavouring cream 18% (Sugar, Glucose syrup, Water, Butter, Skimmed milk powder, Whisky 3% corresponding to 0.5% of total ingredients, Cream 2% corresponding to 0.4% of total ingredients, Flavours, Thickener: Pectin, Preserving agent: Potassium sorbate) – Fresh eggs – Sugar – Alkermes flavouring syrup 8.5% (Water, Sugar, Alcohol, Flavours, Colouring matter: E-120) – Butter – Whole fresh pasteurized milk – Natural yeast (contains wheat) – Emulsifying agent: Mono-diglycerides of fatty acids – Salt – Fructose – Flavours.
Ingredients pocket cocoa (2%): Low fat cocoa powder – Sugar – Wheat starch.
May contain traces of nuts and soya.