This semifreddo is a simple idea to reinvent leftover colomba, transforming it into an exquisite and creative dessert.
Procedure for the semifreddo: beat the egg yolks and set aside. Then beat the egg whites until stiff and at the same time put the sugar and water in a pan, boiling for 5 minutes, until clearer bubbles are seen in the mixture. Pour it in the egg whites, mix and pour the mixture into a bowl with the egg yolks.
Mix everything, add the cream after whipping with the powdered sugar. Cut the colomba into pieces and toast at 120° for 15 minutes, then add them to the mixture, with the Gran Marnier. Mix until homogeneous, and pour into molds. Put the molds in the freezer for about 3 hours. When ready, turn out and serve with a the chocolate sauce and seasonal fresh fruit.
Procedure for the chocolate sauce: put the chocolate, cream and rum in a pan, melt to obtain a fluid sauce and serve warm over the semifreddo.