How to Make Recipe Limoncello Tartufo?

This is the recipe for Laura’s Limoncello Tartufo! My favourite dessert at Bertucci’s was Limoncello Tartufo.

A Tartufo is a vanilla ice cream ball rolled in chocolate shavings with a cherry or nut filling.

A limoncello Tartufo is a lemon ice cream ball rolled in meringue sprinkles.

Now that Bertucci’s has discontinued the sale of it, I decided to manufacture my own. I discovered a recipe for a chocolate cherry Tartufo online, but no limoncello – so I improvised.

I tried to make meringue cookies to crush into sprinkles, but I made them too big and they never hardened. Bummer! To avoid Laura’s failure, I used crushed Nilla Wafers for meringue sprinkles.

The trickiest aspect was figuring out how to make it a circle. Did I consider hollowing out a ball? Or a pricey circular mold. I was making poached eggs one morning when I discovered my beautiful, freezer-safe, mold-able half circles! Now for the limoncello tartufo recipe!

Ingredients

Table of Contents

14 fl oz Five: Lemon
Nilla Wafers

Lemon Filling Ingredients

Egg yolks 4
Cornstarch 1/3 cup
Water 1/2 cups
Sugar 1 1/3 cups
Salt 1/4 tsp
Butter 3 tbsp
Lemon juice 1/2 cup
Finely grated lemon zest 1 tbsp

Directions for Lemon Filling

Set the oven rack in the middle. Pre-heat oven to 375°F.
Set aside egg yolks in a medium mixing dish.
Combine cornstarch, water, sugar, and salt in a pot. Whisk well. Bring to a boil, stirring frequently. 1-minute boil Remove from heat and gradually add hot mixture to egg yolks, stirring until at least half is added.
Continue to cook over low heat, stirring regularly, for 1 minute. Remove from heat and carefully mix butter, lemon juice, and zest. Pour into a casserole pan. Bake 10-12 minutes. Remove from the oven and cool on a wire rack for 1 hour before refrigerating (about 2-3 hours). Leave it overnight if you can.

How to Make Limoncello Tartufo Recipe?

Half-fill 2 egg poachers with Lemon Häagen-Dazs. Assemble the ice cream into an egg poacher half circle. Refreeze in the freezer for 30 minutes (it melts easily from your hand holding it).
Make a melon baller out of the ice cream half circles. Fill the half-circle hole with lemon filling, making sure it matches the ice cream’s flat top. Refreeze for 1 hour.
Separate the ice cream from one of the egg poachers with a spoon and your hands. Place it on top of the remaining ice cream half circle in the egg poacher. With a spoon, seal the gap and form an ice cream ball. Refreeze for 1 hour.
Place crushed Nilla Wafers on a cutting board or counter. Take out the ice cream ball. Coat ice cream ball with crumbled Nilla Wafers. Serve full or cut into fourths.
The limoncello Tartufo recipe is ready 1 ball serves for 2.