Loison Easter Cake Colomba with Zabaione Cream cedarwood Remaining faithful to tradition

Remaining faithful to tradition

Designed by Edwin Jagger

If golden hour had a scent it would be this one

Developed in Bondi

Extra-long-lasting scent for big spaces

Loison Easter Cake Colomba with Zabaione Cream cedarwood Remaining faithful to traditionDetails: 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