Pandoro semifreddo

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).

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.

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.

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.

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.

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.