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Panettone Semifreddo and Pandoro Tiramisu: 2 zero waste recipes

Panettone Semifreddo and Pandoro Tiramisu: 2 zero waste recipes

Our main goal for 2018

If it’s true that Panettone and Pandoro are consumed alone during Italian Christmas holidays for the most, in the months of January and February they become precious ingredients to prepare tasty tiramisu and semifreddo desserts!

Italians have always took into serious consideration food, and these recipes born to avoid food waste after the Christmas holidays.
Since one of our company’s most well-intentioned initiatives for the 2018 just began is the reduction of food waste whom disposal contributes to worsen the carbon footprint and the emission of pullutants on the atmosphere, we decided to share these recipes with you with the hope that you will join us in the pursuing of our objective!

Help us achieving our Zero Waste target goal!

And here we are, that’s the really quick recipes explaining how to use panettone and pandoro to prepare two very special cold pastries!


Panettone Semifreddo

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 of all, tear the Panettone into chuncks and use a bowl to soften it in cold milk. Use another small bowl to soften the isinglass in cold water.
Place the egg yolks in a bigger bowl and whip them with te sugar.
Add the ricotta cheese and stir until smooth.
If you like, add some orange liqueur of another sweet liqueur.
Accurately squeeze the panettone and add to the mixture, then squeeze 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 a couple of hours.
Guarnish with fresh wild berries or candied orange.




Pandoro Tiramisu

Pandoro is classic Italian sweet bread, traditionally from Verona in the Veneto region, without candied fruit and raisins inside that are present in Panettone. Tiramisu, one of the most beloved Italian recipes in the world, 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 g of mascarpone cheese

- espresso coffee to taste

- cocoa powder



Start whipping the egg whites until stiff peaks form and set aside with a wisk or with an electric mixer.
It’s important that the egg whites are at room temperature before start whipping them, therefore we recommend to take them off the fridge one hour before to start the recipe.
Place the egg yolks in a bigger bowl and whip them with te 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 guarnish the top with same cocoa powder.
Store in the fridge until consumption.


Now it’s time to practice!


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