Loison Easter Cake Colomba with Zabaione Cream cedarwood Developed in Bondi

Developed in Bondi

It’s affect lands somewhere between cotton and silk

Designed by Edwin Jagger

the Foil Cutter cuts all foils cleanly in one simple movement

Loison Easter Cake Colomba with Zabaione Cream cedarwood Developed in BondiDetails: Cake made by means of the natural fermentation of sour dough, with an irregular oval shape, reminiscent of a dove. The cake is soft and light textured enriched with candied orange peel. The loaf is covered with icing and decorated with granulated sugar and almonds. Hidden in our Pandoro Zabaione is a generous amount of decadent sabayon filling, a foamy cream prepared with egg yolks according to the Turin recipe that also calls for sweet