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Slices of semifreddo-filled pandoro served on small plates, with layers of chocolate and amaretto visible, set on a white marble surface.

Pandoro semifreddo Recipe

This luxurious pandoro semifreddo combines rich chocolate and amaretto flavors with a creamy ricotta filling, set in a hollowed pandoro loaf and topped with melted chocolate and crunchy pistachios. Perfectly indulgent!
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Prep Time 45 minutes
Freezing Time 6 hours
Total Time 6 hours 45 minutes
Course Dessert
Cuisine Italian
Servings 12
Calories 402 kcal

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.
    A small saucepan on a white marble cooktop with cocoa and milk being whisked into a smooth paste, steam gently rising as it simmers.
  • 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.
    A mixing bowl on a white marble surface with ricotta, vanilla, and sugar being whisked until smooth, surrounded by ingredients like a bag of sugar and a vanilla pod.
  • 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.
    The hollowed-out pandoro being filled layer by layer with amaretto semifreddo followed by chocolate semifreddo, on a white marble countertop.
  • 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.
    The frozen pandoro turned out onto a serving plate, drizzled with melted chocolate and sprinkled with chopped pistachios for garnish.
  • 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.
    Slices of semifreddo-filled pandoro served on small plates, with layers of chocolate and amaretto visible, set on a white marble surface.