The Bindi Tartufo Bianco consists of a coffee semifreddo ice cream core, covered in a sabayon semifreddo ice cream, and coated with crushed meringues. The result is a wonderful balance of sweet and bitter, with the meringues adding a nice light crunch to the creamy dessert.
A treat for both the eyes and the palate, the Bindi Tartufo Bianco is perfect to serve for dessert, especially when you have guests over. Think of it as the cherry on top of an already incredible dinner, highlighting the meal with just the right amount of sweetness. Pair with a cup of gourmet coffee if you wish.
Attilio Bindi, a Tuscan restaurateur, moved to Milan with his family in 1946. He opened a small pastry shop on one of Milan’s historic streets, Via Larga. This would be the birth of Bindi. His desserts were delicious and used quality ingredients, so it was no surprise that they grew in popularity quickly. Attilio Bindi eventually became the exclusive supplier of dessert to some of Milan’s finest restaurants, and he delivered them personally on a humble bicycle. Today, Bindi desserts can be found all over the world, and their deliciousness and their quality has never wavered.
This dessert is frozen. Take out of your fridge and serve as is. If not consuming immediately, keep frozen. Do not thaw and freeze again. Consume within 1-2 months.