Colomba with chocolate mousse, bananas and chocolate curls by Alessio Magistro

Heat the milk and sugar in a small saucepan. Warm, stirring, until almost boiling, then remove from the heat.

Add the chopped chocolate and stir until completely melted. Leave the mixture to cool.

Now add the cream and fold in gently from top to bottom. Refrigerate the mousse for at least one hour before use.

Lightly toast the slices of colomba in a pan; for a richer version, you can add a knob of butter.

Slice the banana thinly and arrange on top of the slices of colomba. Add the mousse and chocolate curls before serving.