Apricot and brazil nut white chocolate panforte

Apricot and brazil nut white chocolate panforte

The Italian version of a traditional Christmas fruitcake is a fast and delicious no-bake alternative that will have guests queuing for more. Serve as a chewy snack, dessert or teatime treat.

Ingredients (serves 12 people)

  • 2/3 cup double cream
  • 250g white chocolate
  • 100g Turkish apricots
  • 100g Brazil nuts, toasted and roughly chopped
  • 150g ginger biscuits, roughly chopped
  • Icing sugar, to dust

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  1. Line a 20cm baking tin with baking paper.

  2. Place the cream in a bowl and whip lightly.

  3. Break the chocolate into pieces and place in a heatproof bowl set over a pot of simmering water. The base of the bowl should not touch the water. Allow chocolate to melt, remove and set aside.

  4. Stir the cream, apricots, brazil nuts and ginger biscuits into the chocolate mixture. Pour into the tin.

  5. Cover and refrigerate overnight. Remove from pan, dust with icing sugar and cut into squares.

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