For Easter 2016 Massimo Livan, Executive Chef at Antinoo's Lounge & Restaurant located inside of the Hotel Centurion Palace in Venice, has a dessert that is the perfect combination of creative and delicious. Using two of Italy's traditional Easter sweets, the Colomba cake and chocolate Easter eggs, its easy to prepare and makes for a beautiful presentation.

This Easter Pudding is easy and tasty and a great way to have some fun in the kitchen. Chef Livan explains a bit about how he came upon the idea for this recipe:

«At one time it was my grandmother who used to tell me not to waste food. Today it's become more and more important to look for new ways to use leftovers – to find recipes that are creative but above all manage to be delicious and colorful. It's wrong to throwout food, instead it's definitely possible to serve tasty, new dishes without wasting anything.»

scheda ingredienti pudding pasquale

Difficulty: easy
Preparation time: 40 minutes
Cooking time: 30 minutes


Lightly beat the eggs along with the sugar and the grated orange peel. In a pot bring the milk to a boil. Then remove it from the heat and slowly incorporate the egg mixture. Cut the cake into small pieces and place them in a cast-iron casserole. Pour the liquid mixture over the cake pieces and place the casserole in a preheated oven at 102°C (215°F) for 30 minutes. Remove the pudding from the oven at let it cool. When it has cooled divide the mixture amongst four martini glasses and place them in the freezer. Chop the chocolate egg into tiny pieces.


When the pudding has set, sprinkle each with the chocolate and serve.

pudding pasquale

Chef Massimo Livan is the Executive Chef at the ultra-elegant Antinoo's Lounge & Restaurant found directly on the Grand Canal and located inside the five-star Hotel Centurion Palace, part of the luxury Sina Hotels chain, under the management of Paolo Morra.

Chef Massimo Livan

Chef Massimo Livan

“Every dish must be a careful balance of each of its ingredients.”

These words sum up what is at the heart of Chef Livan's cooking philosophy as he turns out exquisite menus rooted in traditional Venetian cuisine taken to a new level with his own personal flair and creativity.

Diners at the restaurant find themselves enjoying contemporary Venetian cuisine right on the romantic Grand Canal, seated in one of two dining rooms – one white and one red. During the day the playful reflections of the ripples of the canal bounce off of the ceiling in a play of colors, while the nighttime atmosphere sparkles with the candles of the restaurant dancing like tiny stars on the water.

Antinoo's Lounge & Restaurant White

The refined ambiance of this pure white room, with its geometric, color-on-color walls, creates a sophisticated frame to the large windows facing out onto the beauty of one of Venice's most famous thoroughfares.

antinoos lounge restaurant white

Antinoo's lounge restaurant - white


Antinoo's Lounge & Restaurant Red

The intense, classic red of the city of the Serenissima, Venice, transforms into and linear and modern room decorated with glass works by world-famous Venetian glass makers and views to the city beyond.

Antinoo's lounge restaurant red

Antinoo's lounge restaurant - red

Every detail from the atmosphere to the service to the menu are impeccably looked after.

The restaurant has received the three red forks from Michelin and has earned two forks from Gambero Rosso.

Centurion Hotel Venezia

Centurion Hotel Venezia

Chef Massimo Livan

Translation by Liana Bicchieri