Creamy Pandoro Semifreddo: A Decadent Holiday Treat

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Hey there, kitchen buddies! Ready to elevate your dessert game with something truly special? Meet the Pandoro Semifreddo—a luscious, airy delight that combines the buttery richness of pandoro with the silky smoothness of (almost) ice cream. Making it at home means you get to skip the super-sweet store-bought versions and create a memorable, homemade masterpiece instead. Plus, it’s surprisingly quick and simple, relying on pantry staples and just a few minutes of your time. Imagine the aroma of toasted almonds mingling with vanilla as you whip this up—delicious enough to make your taste buds dance! And just between us, it’s so good, it’s worth “breaking” your diet just to indulge. Think of it as a sweet, icy hug in every bite—who needs a freezer full of fancy desserts when you have this gem? So, why not give this a try and maybe pair it with a drizzle of chocolate or a handful of fresh berries? Once you start, you’ll wonder why you didn’t make this sooner!

Pandoro Semifreddo

Pandoro Semifreddo is a frozen dessert made by combining crumbled pandoro with whipped cream, sugar, and flavorings, then folding and freezing until firm. The mixture results in an airy, creamy texture with a delicate sweetness and light bite. It is served chilled, often garnished with toasted almonds or fresh berries for added flavor and texture.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 250 grams pandoro preferably stale or day-old for easier crumbling
  • 2 cups heavy cream chilled
  • 100 grams granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup toasted almonds for garnish, optional

Equipment

  • Mixing bowls
  • Whisk or electric mixer
  • Loaf pan or freezer-safe container
  • Spatula

Method
 

  1. Break the pandoro into small pieces and gently crumble into a mixing bowl.
  2. In a separate bowl, beat the chilled heavy cream with granulated sugar and vanilla extract until soft peaks form.
  3. Gently fold the whipped cream into the crumbled pandoro until well combined.
  4. Transfer the mixture to a loaf pan or freezer-safe container, smoothing the top with a spatula.
  5. Freeze for at least 6 hours or until firm. Before serving, optionally garnish with toasted almonds or fresh berries.

Wow, isn’t this Pandoro Semifreddo a winner? Its creamy, crumbly magic makes for a perfect finish to any meal. For an extra wow-factor, try topping it with caramelized nuts or a swirl of berry compote before serving. I’d love to hear how yours turns out—drop a comment or share your pics! Happy indulgencing!

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