Skill level

Average: 3.2 (33 votes)


  • 200 g panettone (see Note) or brioche, thinly sliced
  • 3 eggs, separated
  • 300 ml thickened cream
  • 1½ tbsp Cointreau
  • 150 g caster sugar
  • 1 orange, zested
  • 100 g dark chocolate, coarsely chopped
  • chocolate sauce and candied orange slices, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Freezing time overnight

Grease a 1.5 L terrine mould and line with plastic wrap, leaving an overhang. Cut panettone slices to fit terrine base, reserving remaining slices.

Whisk egg whites to stiff peaks and set aside. In a separate bowl, whisk cream and Cointreau to soft peaks. In a third bowl, beat egg yolks with sugar and orange zest until thick and pale. Fold whipped cream into egg yolk mixture. Working in 2 batches, fold in egg whites, then fold in chocolate. Pour mixture into panettone-lined terrine, then cover with another layer of panettone, trimming to fit. Cover with plastic wrap. Freeze overnight.

Turn out semifreddo onto a serving platter and cut into slices. Serve with chocolate sauce and candied orange slices.



• This traditional Italian Christmas cake bread is available from select supermarkets, Italian delis and specialist greengrocers.


Photography Sean Fennessy