Pandoro Semifreddo is the perfect dessert to impress your guests without spending hours in the kitchen. Light and creamy with the luxurious flavor of Pandoro cake, this semifreddo is a true celebration of texture and taste. It combines the richness of mascarpone and the delicate sweetness of whipped cream, set against the background of the fluffy, spongy Pandoro.
It’s an elegant dessert that’s not overly heavy but full of indulgence—perfect for a special occasion or an evening treat.
This dessert comes together quickly, with no baking required, making it an easy yet sophisticated option for holiday gatherings or dinner parties. The sweet layers of Pandoro create the base, while the semifreddo mixture adds a silky smooth, frozen finish.
To make it extra special, I love pairing it with a dollop of Lemon Curd—the tart citrus flavor cuts through the richness, providing a lovely contrast. A simple spoonful of Whipped Cream adds the perfect finishing touch.
The combination of Pandoro and the airy semifreddo is a refreshing twist on a classic Italian dessert, and with just a few additional ingredients, you’ll have a show-stopping treat that feels like it took all day to make.
Why I Love This Recipe (And You Will Too)
- No-bake delight: Pandoro Semifreddo is the perfect make-ahead dessert with no baking involved, leaving you more time to enjoy the moment.
- Perfect texture: Silky, smooth, and light, this dessert is just the right amount of indulgence without being overwhelming.
- Crowd-pleaser: Whether it’s for a festive dinner or a cozy gathering, this dessert always steals the show
Pandoro semifreddo Recipe
Equipment
- Serrated Knife
- Small pan
- Mixing bowls (2)
- Electric beaters
- Whisk
- Spatula
Ingredients
- 750 g loaf pandoro
- 200 g ricotta
- 1 tsp vanilla bean paste or extract
- 125 g caster sugar
- 4 large egg whites
- 350 ml double cream
- 100 g dark chocolate
- melted
- 25 g pistachios
- chopped
CHOCOLATE SEMIFREDDO
- 3 tbsp cocoa powder
- 3 tbsp whole milk
- 50 g dark chocolate
- finely chopped
AMARETTO SEMIFREDDO
- 3 tbsp amaretto
- a few drops almond extract
- 35 g almonds
- chopped
- 35 g candied mixed peel
Instructions
- Slice the base off the pandoro with a serrated knife, saving it for later. Hollow out the loaf, leaving a 1 cm border.
- For chocolate semifreddo, heat cocoa and milk in a small pan over medium heat until simmering. Whisk to a smooth paste and let cool.
- In a bowl, whisk ricotta, vanilla, and 1/2 the sugar until smooth. In a separate large bowl, whisk egg whites until foamy. Gradually add the remaining sugar and whisk until soft peaks form. In another bowl, whisk cream until soft peaks form. Fold the ricotta mixture into the cream, then gently fold in the egg whites.
- Divide the mixture into two bowls. Add the cooled cocoa paste and chopped chocolate to one bowl. To the other, fold in amaretto, almond extract, chopped almonds, and candied peel.
- Spoon the amaretto semifreddo into the hollowed pandoro, followed by the chocolate semifreddo. Place the reserved pandoro base on top and freeze for at least 6 hours, until solid.
- When ready to serve, turn the pandoro onto a serving plate. Drizzle with melted chocolate and sprinkle with chopped pistachios. Let thaw for 30 minutes before slicing and serving.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 402 kcal |
| Carbohydrates | 22.5 g |
| Fibre | 0 g |
| Fat | 10.7 g |
| Protein | 5 g |
| Sugar | 16.7 g |
Tips You Will Get Help From!
- Hollowing the Pandoro: Be careful when hollowing out the Pandoro to leave a 1 cm border. This will help the semifreddo set properly and ensure the loaf retains its shape.
- Chill the Ricotta Mixture: When mixing the ricotta, vanilla, and sugar, make sure to whisk until it’s smooth. If it’s a bit too thick, you can chill it slightly to make folding it into the whipped cream easier.
- Whip Egg Whites and Cream Separately: Whisk the egg whites and cream to soft peaks in separate bowls. This will give your semifreddo a light, airy texture. Don’t overwhip either; soft peaks work best.
- Gentle Folding: When folding the ricotta mixture into the whipped cream and egg whites, do it gently to keep the mixture light and fluffy. Overmixing can deflate the texture.
- Allow Enough Time to Freeze: Be sure to freeze the semifreddo for at least 6 hours, or ideally overnight, to allow it to set fully. This will make slicing easier and ensure it holds its shape.
- Drizzle with Warm Chocolate: When adding the melted chocolate for serving, make sure it’s not too hot or it will melt the semifreddo. Drizzle it lightly to create a beautiful finish.
- Use Fresh Pistachios: For the best crunch, use freshly chopped pistachios. This adds a lovely texture contrast to the creamy semifreddo.
- Freezing Tip: If you don’t have a large enough freezer space, you can freeze the semifreddo in smaller portions, such as individual servings, for a quicker setup.
- Thaw Before Serving: Let the semifreddo thaw for about 30 minutes before slicing and serving to allow the flavors to come together and for easier cutting.
- Personalize the Semifreddo: Feel free to experiment with different flavorings or add-ins, like dried fruit or different nuts, to make the Semifreddo your own!
