Tartufo is a traditional Italian egg specialty that not only tastes great, but also fascinates with its unique appearance. The authentic Tartufo is spherical and consists of vanilla ice cream with a chocolate or fruit center in the middle, covered in a layer of chocolate ice cream. Finally, give the dessert the finishing touches with a thick layer of cocoa powder. As you can guess, there isn't just one Tartufo recipe. Below you will find 4 variations, among which you are sure to find a recipe that suits your taste.
The original recipe
As already mentioned, the original Tartufo ice cream uses two types of ice cream with different flavors. Here you can of course decide for yourself whether you make the ice cream yourself or buy high quality ice cream varieties for the authentic ice cream.
Ingredients:
- 2-3 different types of ice cream (original: vanilla ice cream and chocolate ice cream, otherwise ice cream with hazelnuts or pistachios is suitable)
- Cocktail cherries
- Chocolate chip cookies, crumbled
- Cocoa powder
- Silicone mold with hemispheres (alternatively: cereal bowl)
- DarkChocolate for garnish
- Scoop or ice cream scoop
Scoop out the slightly soaked chocolate ice cream and place a ladle into each mold. Now use the back of the spoon and press into the center of the ball so that the layer of chocolate ice cream lines the walls of the silicone mold and creates a hollow. Place the mold in the freezer for about 15-20 minutes. Then take the vanilla ice cream out of the freezer 15 minutes before processing. Now spread the vanilla ice cream over the chocolate ice cream. Press the cherry into the middle or leave a small hollow for the chocolate center.
Place the silicone mold in the freezer for another 20 minutes. You can then cover each individual hemisphere with ice cream as desired and smooth it out. Now put the tartufi in the freezer one last time for about a few hours. Get thisIce cream dessertJust before serving, take it out of the freezer and dust it with cocoa powder. Melt the dark chocolate in a water bath and garnish the dessert with melted chocolate and crumbled chocolate cookies.
Furthermore, the Tarufo dessert tolerates a little experimentation. For example, you can fill the middle of the ice cream ball with various fruits, such as cherries or raspberries, nuts and even various syrups. A noble chocolate sauce made from cream and chocolate or an aromatic wild berry sauce gives the Italian dessert the finishing touch. You are welcome to put two halves together to form an ice cream ball and let it freeze.Now you can safely crack the chocolaty outer layer and enjoy the soft, creamy and tasty ice cream inside the Tartufo.
Tartufo al cioccolato – Tartufo recipe with chocolate
The Tartufo nero dessert pampers your palate with a fine, chocolaty taste and can be easily modified. If you want, you can fill the nero truffles with pistachio cream and surprise your family or guests with Tartufo pistacchio.
Ingredients:
- 200 g dark chocolate with 60% cocoa content
- 200 g Mascarpone
- 200 ml sweet cream
- 2 Tbsp Cocoa
- 1 teaspoon vanilla sugar
- 2 tbsp sugar
- optional: liqueur
First melt half of the chocolate in a water bath and let it cool slightly. Stir occasionally. Fold the mascarpone into the chocolate by spoonfuls. Then add the sugar, vanilla sugar and cocoa and beat everything. Beat the cream until stiff and fold into the chocolate mixture. If you want to give your ice cream a special touch, you can refine the recipe with a dash of alcohol.
Pour the finished Tartufo nero ice cream into the mold and place it in the freezer for at least 6 hours. Melt the remaining chocolate and pour it into a piping bag. Arrange the truffles on a dessert plate, spread the melted chocolate over the dessert and dust with cocoa powder.
White truffle
Attached you will find the next delicious recipe that we have selected for you, namely for the Tartufo bianco. According to the recipe, the dessert consists of homemade ice cream, which is why this version of the ice cream specialty requires more work. This shouldn't put you off under any circumstances, because the preparation and the multi-layered structure of the truffles looks more complicated than it actually is.
Ingredients for the cream:
- 250 ml milk
- 1 vanilla bean
- 2 egg yolks
- 60g sugar
- 20 g Flour
Ingredients for theItalian meringue:
- 2 egg whites
- 100g sugar
- 20 ml water
- Squeeze of lemon juice
Other Ingredients:
- 200 ml sweet cream
- 50-60 ml Espresso
- 50 g Kiss
Pour the milk into a saucepan and place the vanilla pod in it. Bring them to a boil. Whisk the egg yolks with the sugar and flour. Take out the vanilla pod and add the milk to the egg-sugar mixture, stirring constantly. Put the pot back on the stove and cook the cream until it thickens. Pour the finished cream into a bowl and cover it with cling film. In the next step you can devote yourself to preparing the Italian meringue. Put 80 g sugar, the water and a squeeze of lemon in a saucepan and bring everything to the boil. Let the mixture cook for 2-3 minutes until the sugar is completely dissolved.
In the meantime, beat the egg whites with the remaining sugar and a squeeze of lemon until stiff. Then stir in the warm sugar syrup and whisk well. Let the meringue cool. Then carefully mix the whipped sweet cream, the cream and the meringue. Line a bowl with cling film and pour half of the cream into the bowl, spreading the cream onto the inside of the bowl and spreading it evenly. Mix the other half of the cream with the espresso and add the dark cream to the white layer. Smooth out the mixture and place the cream in the freezer for at least 6 hours. So that the ice cream comes off the mold easily, dip the bowl briefly into the warm water. Garnish the Tatrufo dessert with crumbled meringue.
Limoncello truffles
The next Tartufo recipe is quick to prepare and the result is a delicious, refreshing dessert with homemade limoncello sauce.
Ingredients:
- Lemon ice cream
- crumbled cookies or meringue
For the lemon filling:
- 4 egg yolks
- 40 g corn starch
- 350 ml water
- 170g sugar
- 1 tsp salt
- 3 THE BUTTER
- 100 ml lemon juice
- 1 tbsp finely grated lemon peel
Whisk egg yolks and set aside. Combine water, cornstarch, sugar and salt in a saucepan and stir well with a whisk. Bring the mixture to the boil, stirring constantly, and simmer for a minute. Remove from heat. Pour the hot mixture into the egg yolks, stirring constantly. Bring the egg mixture back to a boil and simmer for another minute. Remove the pot from the heat and carefully stir in the butter, lemon juice and lemon zest. Pour the mixture into a baking dish and bake at 180 degrees for 10-12 minutes. Then let it cool for 2-3 hours. Now you can proceed as in the recipe above and form the Tartufo ice cream balls. Finally, roll the ice cream in crumbled cookies or meringue.
