Tartufo

Line a small baking tray with parchment paper and place it in the freezer. Line 4 small round-bottomed bowls or ramekins (approx. 200 ml each) with a double layer of cling film, leaving plenty of overhang.

Divide the fior di latte gelato evenly among the 4 lined bowls, pressing it up the sides to form a cup shape with a hollow centre. Press one amarena cherry and a pinch of crushed amaretti into each hollow. Cover each with more cling film and freeze for a minimum of 2 hours until completely firm.

Remove the fior di latte cups from the freezer. Working quickly one at a time, unwrap each and pack the dark chocolate gelato firmly around the fior di latte centre, smoothing it into a round ball. Place each ball onto the frozen parchment-lined tray.

Freeze the assembled balls for a minimum of 3 hours, or overnight, until rock solid.

Combine the chopped dark chocolate and double cream in a heatproof bowl set over a saucepan of barely simmering water. Stir gently until completely smooth and glossy, then remove from the heat and allow to cool to 32–34°C — it should coat the back of a spoon without running immediately.

Working one tartufo at a time and keeping the others in the freezer, briefly skewer each ball with a fork and dip it into the chocolate coating, turning to coat fully, then set it back on the cold tray. The shell should set within 30 seconds on contact with the frozen gelato.

Dust each coated tartufo immediately with cocoa powder through a fine sieve, then return the tray to the freezer for at least 30 minutes before serving.

To serve, transfer each tartufo to a chilled plate, scatter the remaining crushed amaretti around the base, and finish with a pinch of flaky sea salt on top.