Colomba Cake Pops

L'Antro dell'Alchimista
Colomba Cake Pops


For an update on the traditional Italian Easter cake, try these fun, portable cake pops, which employ coffee-soaked pound cake that's mixed with ricotta cheese and milk chocolate. Formed into balls, they're dipped in dark chocolate and decorated with sprinkles. They'll need a few hours to firm up in the refrigerator, so be sure to plan accordingly.


  • pound cake (slightly stale)
  • 2 ounces espresso
  • milk chocolate candy
  • 125 grams ricotta cheese
  • dark chocolate
  • butter
  • sprinkles


  1. 1Cut the cake into pieces and drizzle with the coffee to a bowl.
  2. 2Add the chocolate cut into pieces and the ricotta cheese.
  3. 3Combine the ingredients using your hands (the mixture should be firm) and refrigerate it for a few hours to become more compact.
  4. 4Shape the mixture into balls and place the balls on a parchment paper-lined baking sheet. Place a colored stick inside each ball.
  5. 5Melt a few pieces of dark chocolate with a tablespoon or two of butter in a pan or microwave.
  6. 6Coat the cake balls with the chocolate and garnish with the colored sprinkles. Chill well before serving.
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