Robyn P.: "I have made many colomba cakes, but this was my f…" Read More

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


Yummly User
Robyn P. 4 Jun 2015
I have made many colomba cakes, but this was my first venture with cake pops. I loved these they were like portable pieces of cake. Extremely sweet and colorful just like the real cake. I will be making these 5 star cake pops for my daughters birthday next month.