Cappuccino Tartufo Recipe
Cappuccino gelato with a heart of espresso, covered with coffee flavored meringue sprinkles.
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Ingredients
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Cappuccino Tartufo Ingredients
Method
Cappuccino Tartufo Directions
- 1
Prepare the Espresso Heart
In a small bowl, mix the espresso with cornstarch and set aside to cool.
- 2
Assemble the Gelato
Scoop out the cappuccino gelato and create a small indentation in the center of each scoop. Fill the indentation with the prepared espresso mixture. Re-shape the gelato into a ball and freeze for at least 2 hours.
- 3
Make the Meringue Sprinkles
Preheat your oven to 90°C (200°F). Whip the egg whites in a clean bowl until soft peaks form. Gradually add granulated sugar while continuing to whip until stiff peaks form. Add coffee extract and mix until combined. Pipe small dots onto a parchment-lined baking sheet and bake for 1-2 hours until dry and crisp.
- 4
Serve the Tartufo
Once the gelato balls are firm and the meringue is ready, roll each gelato ball in the meringue sprinkles to coat completely. Serve immediately, garnished with chocolate shavings.
