Pandoro semifreddo

Method

• step 1

  Use a serrated knife to slice the base from the pandoro, keeping this for later, and then hollow it out, leaving a 1cm border on the inside. Be careful not to cut too close to the edge of the loaf as you don’t want any holes (you can use the trimmings for a bread and butter pudding).

• step 2

  For the chocolate semifreddo, put the cocoa and milk into a small pan and, over a medium heat, bring to a simmer, then whisk to a smooth paste. Scrape into a small bowl and cool.

• step 3

  Put the ricotta, vanilla and ¹/2 the sugar into a bowl and whisk until smooth. Put the egg whites into a large bowl and, using electric beaters, whisk until foamy, then slowly whisk in the remaining sugar until the whites hold soft peaks. In a separate bowl, whisk the double cream until it holds soft peaks. Add the ricotta mixture to the cream and fold to combine, then fold in the egg whites.

• step 4

  Divide the mixture into 2 bowls. To one add the cooled cocoa paste and chopped chocolate, folding together, and for the other portion fold in the amaretto, almond extract, nuts and the candied peel.

• step 5

  Pour the amaretto semifreddo in the hollowed pandoro, followed by the chocolate semifreddo. Put the reserved pandoro base on top and freeze for at least 6 hours or until the semifreddo is solid.

• step 6

  When ready to serve, remove the pandoro from the freezer, turn the right way up onto a serving plate and finish by pouring over the melted chocolate and sprinkling with the pistachios. Leave for 30 minutes to thaw slightly, then cut into slices to serve.