Panettone semifreddo - quick and chic recipe with Christmas leftovers!

Panettone Semifreddo is a delicious and chic Christmas dessert, which looks like a Cheesecake but much faster! with a base of Panettone or Pandoro leftovers and a layer of coffee Semifreddo prepared with only 3 ingredients: cream, condensed milk and instant coffee; then placed in the freezer to cool until ready to serve and finally dusted with cocoa powder on the surface! Imagine a fresh, creamy panettone semifreddo with an intense taste of chocolate and coffee! Pure poetry to taste!


3 – 4 panettone or pandoro slices; 500 g of whipping cream, already sweetened (such as hoplà), cold from the fridge; 175 g of cold condensed milk from the fridge (my homemade condensed milk); 6 teaspoons of instant coffee; 1 espresso ristretto + 5 – 6 tablespoons of iced water for the syrup; a couple of tablespoons of unsweetened or unsweetened cocoa powder for dusting


First of all, make the mixture for the coffee semifreddo. 

Then, in the meantime, prepare the espresso coffee and add 5 – 6 tablespoons of iced water to dilute it in a syrup.Finally add the mixture to the coffee without disassembling it, level well and place in the freezer for at least 3 hours, it must solidify.

Then help yourself with a sharp knife to detach the edges from the pan, remove the opening circle. With a very sharp knife also cut the panettone base from the bottom of the mold. (Do this operation delicately so as not to crumble or split)

Finally transfer with the help of a long knife and spatula onto a serving plate. Keep in the fridge until serving and only at the end sprinkle with cocoa powder to taste. Just before serving, leave at room temperature for 10 minutes

Your panettone semifreddo is ready. Grazie a Tavolartegusto!

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