Panettone Semifreddo Bombe
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 8hrs 40mins
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- Serves
- 12
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- Calories
- 599
This impressive Christmas centrepiece features a smooth, velvety semifreddo studded with candied peel and amaretti pieces, encased in slices of buttery panettone and topped with a generous helping of melted chocolate and nuts. Leftovers can be stored, covered, in the freezer for up to 2 weeks. Remove from the freezer 20-30 mins before serving. For this recipe, we used a 2 litre pudding bowl.
recipe updated Nov 10, 2025
Ingredients
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- Amaretti biscuits
- 80 g
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- Mixed candied peel
- 80 g
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- Almonds
- 25 g
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- Pistachios
- 25 g
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- Panettone
- 800 g
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- Dark chocolate
- 100 g
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- Cherry jam
- 350 g
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- Whipping cream
- 400 g
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- Egg
- 2
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- Egg yolk
- 4
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- Caster sugar
- 140 g
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- Vanilla extract
- 1 teaspoon
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- Almond extract
- ¼ teaspoon
Tools
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Cooking Chef XL
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Large serving bowl
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Medium bowl
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Serving plate
Step preview
- Line a 2L pudding bowl with 2 layers of plastic wrap
- Line the inside of the basin with a single layer of panettone slices, pressing down any overlaps to avoid gaps, and reserve enough slices to cover the top
- Spread the panettone and the remaining slices with cherry jam and set aside until needed
- Fit the Whisk Tool
- Add whipping cream into the appliance bowl, fit the splashguard
- Whisk until soft peaks have formed - 1 minute, speed Max
- Transfer the whipped cream into a clean bowl and set aside
- Clean the appliance bowl and fit the Whisk Tool
- Add the ingredients into the appliance bowl
- Whisk until combined - 6 minutes, 70ºC, speed 3
- Whisk until smooth - 2 minutes, speed 4
- Transfer half of the egg mixture to the whipped cream and gently fold until combined
- Then add the remaining egg mixture, amaretti cookies and candied mixed peel and fold until combined
- Pour the mixture into the prepared pudding bowl
- Then add the remaining panettone slices on top to create the base
- Cover the pudding bowl with plastic wrap, then place a plate on top to press the base down
- Freeze until solid - 8 hours
- Remove the pudding bowl from the freezer, remove the plastic wrap and turn onto a serving plate
- Pour the melted chocolate over the top of the panettone
- Sprinkle with chopped almonds and pistachios
- Let thaw at room temperature until soften slightly - 20 minutes
- Serve