Want to serve a simple and very tasty dessert with leftover colomba? This crunchy mille-feuille is easy but makes a big impact.
Dissolve the cocoa and starch in the milk, bring to a boil over a low heat and stir until a sort of hot chocolate is made.
Cut slices of colomba the right size for the bowl or container you would like to serve it in. Toast the slices quickly in a non-stick pan.
Add the spices to the chocolate sauce (the ginger should be peeled, the cardamom should be shelled and its seeds crushed). Then pour it hot on the bottom of the bowl, alternating with layers of the toasted colomba. Garnish with the powdered sugar and dehydrated oranges.