If it’s true that Panettone and Pandoro are consumed alone during the Italian Christmas holidays for the most, in January and February, they become precious ingredients to prepare tasty tiramisu and semifreddo desserts!
Italians always have a severe consideration for food, and these recipes were born to avoid food waste after the Christmas holidays.
Reducing food waste has become our company’s most well-intentioned initiative whose disposal contributes to worsening the carbon footprint and the emission of pollutants on the atmosphere. For this reason, we decided to share these recipes with you with the hope that you will join us in pursuing our objective!
And here we are. Check below for quick recipes on how to use panettone and pandoro to prepare two exceptional cold pastries!
This Panettone Semifreddo recipe with chocolate shavings and ricotta cheese makes for a showstopping dessert.
- 200 gr of Panettone
- 150 ml of milk
- 150 ml of heavy whipping cream
- 300 gr of ricotta or another creamy cheese
- 200 gr of dark chocolate
- 3 egg yolks
- 2 isinglass
- 2 tbsp of sugar
- 2 tbsp of orange liqueur as desired
- Fresh wild berries, candied orange or other fruits for the topping
First, tear the Panettone into chunks and use a bowl to soften it in cold milk. Use another small bowl to soften also the isinglass in cold water. Place the egg yolks in a giant bowl and whip them with the sugar. Add the ricotta cheese and stir until smooth. If you like, add some orange liqueur or another sweet liqueur.
Accurately squeeze the Panettone and the isinglass and add to the mixture. Whip the cream and gently blend it with the mixture. Pour the mixture into moulds or glasses and put them into the freezer for at least two hours. In the end, garnish with fresh wild berries or candied orange and serve.
Pandoro is classic Italian sweet bread, traditionally from Verona in the Veneto region, without candied fruit and raisins inside. Tiramisu, one of the most beloved Italian recipes globally, becomes thanks to Pandoro a silky and creamy deliciously cold dessert.
- 1 Pandoro (750 gr)
- 120 gr of sugar
- 3 eggs at room temperatute (with yolks and whites separated)
- 500 gr of mascarpone cheese
- Espresso coffee to taste
- Cocoa powder
Start whipping the egg whites until stiff peaks form and set aside with a whisk or an electric mixer. The egg whites must be at room temperature before whipping them, and therefore we recommend taking them off the fridge one hour before starting the recipe.
Place the egg yolks in a giant bowl and whip them with the sugar. Add the mascarpone cheese and blend it with the mixture. Gently add the whipped egg whites with a spoon from downwards to upwards. Set aside this final mixture and cut the Pandoro sweet bread with a pastry ring. Place the first circle inside a glass or a glass jar.
Pour some espresso coffee on the Pandoro circle, and then add a layer of the mixture. Repeat the procedure until the top of the glass and garnish the top with cocoa powder.
Store in the fridge until consumption.
Now it’s time to practice!