Tartufo Recipe
Zabaione cream center, surrounded by chocolate gelato and hazelnuts, topped with cocoa powder
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Ingredients
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Zabaione Cream
Chocolate Gelato
Topping
Method
Prepare Zabaione Cream
Make the Zabaione
In a heatproof bowl, whisk together the egg yolks, sugar, and Marsala wine. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture is thick and creamy, about 10 minutes. Remove from heat and stir in the vanilla extract. Let cool.
Make Chocolate Gelato
Combine Ingredients
In a saucepan, combine the milk, heavy cream, sugar, cocoa powder, and salt. Heat over medium heat until warm, stirring to dissolve the cocoa powder.
Melt Chocolate
Remove from heat and stir in the chopped dark chocolate until melted. Add the vanilla extract and mix well.
Chill Mixture
Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or until cold.
Churn Gelato
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.
Assemble Tartufo
Layer the Ingredients
Scoop a ball of chocolate gelato and make a small indentation in the center. Fill it with the cooled Zabaione cream, then cover with more gelato to form a ball. Roll the ball in chopped hazelnuts to coat.
Serve
Dust with cocoa powder before serving. Enjoy your Tartufo!
