Il Mulino's Tartuffo

Preparation

1. Step 1

   At least a day ahead of serving, shape the ice cream by arranging 6 squares of plastic wrap on a countertop and placing about ¾ cup of vanilla ice cream in the center of 3 squares and ¾ cup of chocolate ice cream in the center of each remaining square. Bring the wrap around the ice cream and twist the ends together to enclose. Mold each into a sphere (the shape doesn't have to be perfect at this point) and freeze for 1 hour. Line a baking sheet with waxed paper. Unwrap and cut each ball in half. Push half a cherry and ½ teaspoon of slivered almonds into the middle of each vanilla half. Press a chocolate half over each, rewrap and freeze on a prepared baking sheet for at least 6 hours or overnight.

2. Step 2

   To coat the ice-cream balls, melt the chocolate in the oil in the top of a double boiler over simmering water. Remove from the heat and cool to room temperature. Quickly dip each ball into the mixture and place on the prepared baking sheet. Freeze 2 hours to harden and then wrap in wax paper and store in the freezer until ready to serve.

3. Step 3

   Right before serving, split open each ball into quarters. Ladle the zabaglione or whipped cream to one side. Garnish with berries, cookies and confectioners' sugar.