Tartuffo Bianco Recipe

Make coffee custard base

In a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream. Heat over medium until it just begins to steam (do not boil). In a bowl, whisk 3 tablespoons granulated sugar into 4 egg yolks until pale. Stir 2 teaspoons instant espresso powder into the heated milk mixture until dissolved. Slowly temper about one-third of the hot milk into the yolks while whisking, then pour yolk mixture back into the saucepan.

Cook custard over medium-low heat, stirring constantly with a heatproof spatula, until it thickens enough to coat the back of the spatula (170–175°F / 77–80°C). Remove from heat. Stir in 1 teaspoon vanilla extract and a pinch of salt.

Strain custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Cool to room temperature, then cover and chill at least 4 hours or overnight until very cold.

Churn the chilled custard in an ice cream maker according to manufacturer instructions until soft-serve consistency. Transfer to a shallow container and freeze until firm enough to scoop into molds (about 2 hours) — this will be the coffee ice cream hearts.

If you don't have an ice cream maker: freeze the custard in a shallow pan, stirring every 30 minutes to break crystals until smooth and firm (about 3–4 hours).

Soften mascarpone: in a chilled bowl, gently whisk 8 oz mascarpone with 3 tablespoons heavy cream, 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until smooth and spreadable. Do not over-whip (mascarpone can split). If mixture seems too stiff, add up to 1 teaspoon cold water and mix briefly.

Taste and adjust sweetness. Chill the cream until assembly (it should be cold but spreadable).

Preheat oven to 200°F (95°C) if you plan to bake small meringue pieces; alternatively you can use store-bought dry meringue pieces. Line a baking sheet with parchment.

In a clean, dry bowl, whisk 2 room-temperature egg whites with a pinch of salt until foamy. Gradually add 1 tablespoon granulated sugar, then 2 tablespoons powdered sugar while whipping to medium-stiff peaks. Add 1 teaspoon vanilla and 1 teaspoon cornstarch before the last few pulses and fold in gently. The meringue should be glossy and hold peaks.

Drop small teaspoon-size meringue dollops onto the prepared sheet (or pipe), and bake for 60–90 minutes at 200°F until dry and crisp. Turn oven off and let meringues cool in oven. Alternatively, crush pre-bought meringues into fine pieces for the coating.

Once cool, crush or break meringues into very small pieces or crumbs for coating.

Prepare molds: choose small hemisphere or oval molds (silicone mini dome molds or small muffin tin lined with plastic wrap). Lightly brush inside with 1 teaspoon unsalted butter or neutral oil so cream releases easier. Place molds on a baking sheet for stability.

Form coffee ice cream centers: using a small scoop or spoon, shape the chilled/frozen coffee ice cream into compact hearts or small ovals (about 1–1.5 oz each). If needed, use a heart-shaped small cutter or mold: press ice cream into the cutter on parchment and freeze until solid (30–60 minutes).

Coat centers with mascarpone cream: remove molds from fridge. Spoon or pipe a layer of chilled mascarpone cream into each mold to create a thin cushion and to line the cavity (reserve enough cream to fully encase the ice cream). Place a frozen coffee ice cream heart into the center, then gently spoon/pipe additional mascarpone around and over the ice cream to fully encase it, smoothing the surface so the center is completely covered. Work quickly to keep ice cream from melting; if it softens, return to freezer briefly between steps.

Freeze assembled domes on the baking sheet until firm, at least 2–4 hours or overnight.

Remove frozen domes from molds: briefly warm the outside of silicone molds with your hands or dip the bottom quickly in warm water for 1–2 seconds to release. Unmold and place on a tray kept in the freezer.

Coat with meringue pieces: take the crushed meringue pieces and gently press them onto the surface of each frozen dome, working quickly so the meringue sticks to the cold mascarpone. For best adhesion, lightly brush a thin film of mascarpone onto the dome where pieces will adhere before pressing meringue. Optionally dust lightly with 1 teaspoon instant espresso powder or garnish with cocoa nibs or white chocolate shavings.

Return finished Tartuffo Bianco to the freezer to set fully for at least 1 hour before serving.

Serve Tartuffo Bianco chilled: remove from freezer 3–5 minutes before serving to soften slightly. Plate and, if desired, sprinkle additional crushed meringue or a light dusting of espresso powder. Keep leftovers frozen.