Italian for “truffle,” tartufo has all the flavours of layered ice cream and fruitcake that Mum used to make.
- Portion size 6 servings
- Credits : Canadian Living Magazine: December 2007
- 1 1/2 cup crumbled fruitcake
- 4 teaspoons brandy
- 4 teaspoons orange juice
- 1 3/4 cup finely chopped toasted walnut
- 1 3/4 cup finely chopped toasted pecans
- 3 cups vanilla ice cream
Brandy Caramel Sauce:
- 3/4 cups packed dark brown sugar
- 4 teaspoons cornstarch
- 1/4 teaspoon salt
- 3/4 cups water
- 2 tablespoons brandy
- 2 tablespoons orange juice
- 1 tablespoon butter
MethodIn bowl, toss fruitcake with brandy; let stand for 10 minutes. Press by 3 tbsp (50 mL) into 6 balls. Freeze on waxed paper-lined baking sheet until firm, about 30 minutes.
Spread nuts on large plate; set aside.
Scoop ice cream, 1/2 cup (125 mL) at a time, onto plastic wrap. Make indentation in centre of each; press in fruitcake ball. Using plastic wrap, smooth ice cream over fruitcake. Bring plastic wrap up and twist at top to form ball. Freeze until firm, about 1 hour.
Unwrap and roll in nuts to cover. Freeze on waxed paper-lined baking sheet until hard, about 4 hours. (Make-ahead: Transfer to airtight container; freeze for up to 5 days.)
Brandy Caramel Sauce: In small saucepan, whisk together brown sugar, cornstarch and salt ; whisk in water. Bring to boil, stirring, over medium heat and boil until thickened, about 3 minutes. Add brandy and butter; reduce heat and simmer for 1 minute. (Make-ahead: Let cool. Store in airtight container for up to 5 days. Rewarm to serve.)
Pour caramel sauce onto each plate. Cut each tartufo into quarters; arrange on sauce.
Nutritional facts Per serving: about
- Sodium 257 mg
- Protein 8 g
- Calories 613.0
- Total fat 34 g
- Cholesterol 35 mg
- Saturated fat 8 g
- Total carbohydrate 68 g
- Iron 16.0
- Folate 20.0
- Calcium 14.0
- Vitamin A 10.0
- Vitamin C 2.0