Tartufo

Method

1. Make the Italian meringue: whip room temperature egg whites with some sugar. Prepare a sugar syrup with water and sugar and bring it to 121°C. Slowly pour the hot syrup into the whipped whites while continuing to whip until stiff and glossy.
2. Spread the meringue on a tray, cover with parchment paper, and let cool.
3. Prepare the chocolate semifreddo: mix pastry cream with some meringue, then gradually add cocoa powder. Finally fold in semi-whipped cream.
4. Prepare the hazelnut semifreddo: mix pastry cream with some meringue and hazelnut paste. Add more meringue, then fold in semi-whipped cream.
5. Transfer the semifreddos to piping bags. Fill hemisphere molds with the chocolate semifreddo to the rim, then pipe hazelnut semifreddo in the center until full. Freeze.
6. Prepare the coating: mix equal parts sugar and cocoa. Unmold the semifreddo balls, shape slightly, and quickly roll them in the cocoa-sugar mixture.
7. Cut the tartufo to check the texture and serve.