limoncello tartufo recipe

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 chocolate cherry Tartufo recipe online, but no limoncello – so I improvised.

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

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


  • 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. Preheat 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 spot 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 for 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 two 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 quickly from your hand holding it).
  • Make a melon baller out of the ice cream half circles. Fill the half-circle hole with lemon filling to match 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 the ice cream ball with crumbled Nilla Wafers. Serve whole or cut into fourths.
  • The limoncello Tartufo recipe is ready. One ball serves for 2.

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