Easter 2026: Colomba Tiramisù, The Italian classic takes flight

The Idea – From Tiramisù to leavened cake: a seductive encounter

There is a reason why Tiramisù has become, worldwide, a masterpiece word: it is not just a dessert, it is an Italian gesture. It is the ritual of the spoon, the grammar of coffee, the perfect balance between tenderness and character. From this comes the idea of the Costabissara (VI) laboratory for Easter 2026: not to copy the classic dessert, but to translate its emotion into the more demanding language of leavened cakes.

The project fits into a current trend in pastry-making that renews leavened products with new flavors inspired by classic Italian desserts, without renouncing the centrality of the dough, balance and recognizability. In this direction, the 2026 novelty enters the historic Genesi Collection of the Top line as a contemporary reinterpretation of a global classic: a new creation that dialogues with memory, with the precise aim of bringing the idea of dessert into the colomba, while maintaining the lightness and balance that define an author’s leavened cake.

The Colomba – A “chiaroscuro” balance: zabaglione, coffee and two chocolates

At the heart of the project is an architecture of flavors playing on two registers: creaminess and aromatic depth. The colomba is filled with zabaglione and coffee cream to recreate that velvety roundness which in Tiramisù is immediate, but here becomes structure: a continuous, elegant presence, never overpowering. The filling is evenly distributed to ensure cream in every slice.
On the surface, the signature is a hand-finished coating that surprises: luminous and silky white chocolate glaze, counterbalanced by darker dark chocolate curls and a dusting of cocoa, like a necessary shadow. It is a “chiaroscuro” balance: controlled sweetness, measured bitterness, clean persistence.
This creation completes the Genesi Collection alongside four other flavors: Green Pistachio from Bronte PDO (2025), Slow Food Presidium), Caramello salato (2021), Regal Chocolate (2000) and Classica a.D. 1552 (2003), and is offered in two sizes (600 grams and 1 kilo) to suit both personal gifting and the festive table.

The Packaging – Dressing beauty: architecture becomes wrapping

If taste tells Italy to the world, packaging brings it home: to Vicenza, to design as a form of memory. Colomba Tiramisù wears the Genesi aesthetic in Sonia Design’s distinctive colors (lilac, green, light blue), immediate codes that make the collection recognizable at a glance.
Detail becomes a statement: a flat tone-on-tone double satin bow and the “L” Charm, an identity mark that can be read as Loison, Love, Luxury — three words for a single concept: care.
The wrapping, finally, is a cultured yet non-nostalgic tribute: Corinthian columns, capitals and acanthus leaves recall Andrea Palladio and become, in the hands of Sonia Pilla, a bridge between architecture and pastry-making under the banner of the Vicenza territory.

The Method – Sourdough, time and gestures: how Loison Easter colombe are born

The maison’s Easter colombe take shape starting from the historic sourdough starter, obtained through spontaneous fermentation and renewed daily to create the fresh yeast that begins the dough. Here time truly matters: it is not a detail, but the ingredient that signs the craftsmanship. Approximately 72 hours are required, with slow and controlled stages, to develop structure, aromas and softness.
The production process unfolds in an articulated sequence of phases: three cycles alternating mixing, resting and proofing, followed by portioning and shaping, then finishing, slow baking and subsequent curing. Each step is designed to respect the nature of the yeast and the progression of the process, without acceleration.
Alongside technique, manual work remains central. Skilled hands intervene several times on each leavened cake: in managing the sourdough, transferring the dough into molds, glazing and finishing, up to the baking stages.
Even after baking, artisanal care continues: the first wrapping is done by hand, as is the final packaging in box or tin, designed by Sonia Pilla — manually completed as the final gesture of precision and attention.

Colomba Tiramisù is part of the Genesi Collection, where ingredient selection results from constant attention and research. We favor raw materials with controlled origin certifications and, whenever possible, Italian provenance, especially for those used fresh. For this reason, we choose eggs from safe farms, fresh mountain milk and butter, fine flour and Italian sugar. An approach that allows us to offer an authentic and recognizable Made in Italy product

Loison Pasticceri dal 1938 – Company Profile

Simple roots, genuine ingredients, traditional sweets: these values form the foundation of the Loison family history, four generations of pastry chefs from Costabissara, in the province of Vicenza. It all began in 1938 with grandfather Tranquillo, the first to love the art of baking and to pass it on to his son Alessandro. Together they transformed the family oven into an artisanal business, inaugurating a new laboratory in 1969.

Since 1992, Dario Loison has led the company, in recent years joined by his son Edoardo, keeping the artisanal dimension alive while expanding presence in international markets, always looking to the future. Alongside them, Sonia Pilla, Dario’s wife and art director of Sonia Design, curates the packaging as true works of art: each package is designed to tell a story of beauty, culture and territory.

Every Loison creation is the result of passion, time and research: the cakes come to life from living sourdough, through a slow 72-hour production process with extremely selected ingredients, including recognized excellences such as Slow Food Presidiums.

Loison Pasticceri’s figures tell the story of an artisanal reality with a deeply international spirit: for over 30 years the company has exported worldwide, with 65% of exports reaching more than 75 direct countries; 98% of production is under the Loison brand, synonymous with “value” in the Gourmet segment. With over 600 direct clients worldwide, the company stands out for its short supply chain and its relationship of trust and transparency with customers and suppliers.