Tartufo

Photos of Tartufo by Mario

So far we have shared with you quite a few savoury recipes, so now it’s time to move on to Desserts. We are going to show you how to make delicious Tartufo.

Made for the first time back in the 1950’s by Don Pippo for a local wedding, Tartufo, like many great inventions, came to life by accident. When Don Pippo realised he hasn’t got enough moulds for his dessert, he quickly decided to use his hands to put two different flavoured ice creams together, then he covered it in melted chocolate and left it to cool. His creativity and on the spot thinking resulted in a dessert that is enjoyed by many of us to this day – for nearly 70 years! Well, as we all know, necessity is mother of all inventions, right? 🙂

Tartufo is an easy to make, but very impressive to serve dessert. It takes minutes and can be made in advance, so you can have more time enjoy yourself!

Just a quick note: Apart from Tartufo, you’ll also find here our recipe for Butterscotch Sauce, which we will refer to in our future recipes, simply by following a link 🙂


Butterscotch Sauce


Prep time: 5 minutes

Cook time: 5 minutes

Total time: 10 minutes

Makes approx. 400 ml

Recipe by Tom


INGREDIENTS

  • 55 g unsalted butter
  • 85 g soft brown sugar
  • 55 g caster sugar
  • 140 g golden syrup
  • 110 g double cream

INSTRUCTIONS

  1. Mix all ingredients in thick bottom pan, bring to the boil and simmer for 2 minutes.
  2. Set aside to cool.

TARTUFO


Prep time: 10 minutes

Total time: 10 minutes

Serves 2

Recipe by Tom


INGREDIENTS

  • 6 scoops of good quality Vanilla Ice Cream
  • 6 pitted cherries
  • 150 g finely grated chocolate
  • 100 ml of our Butterscotch Sauce
  • Sea Salt

INSTRUCTIONS

  1. Using ice cream baller scoop Vanilla Ice Cream, but stop half way through. Put one cherry inside, then finish scooping.
  2. Quickly roll ice cream ball in grated chocolate covering entirely, then place on a small tray/plate and put in the freezer to prevent melting.
  3. Repeat scooping and covering with the remaining cherries.
  4. Once finished, take Tartufo out of the freezer and put on two plates or glass cup, 3 scoops each.
  5. Pour half of the butterscotch sauce over each serving, sprinkle with sea salt, grab a spoon and dig in 🙂

NOTES

  • We’ve decided to upgrade Tartufo with our Butterscotch Sauce, but, if you prefer, you could use fruit couli instead or even go for a double choc version and serve it with chocolate sauce

 

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