Affogato
A simple yet brilliant dessert: a scoop of vanilla gelato 'drowned' in a shot of hot espresso. The contrast of hot and cold makes it irresistible.
3 ingredients
8 steps
Ingredients
- 12 scoops vanilla or fior di latte gelato (or good-quality vanilla ice cream)
- 22 shots hot freshly brewed espresso (about 60ml / 2 oz total)
- 3Optional extras: 1 shot amaretto or coffee liqueur (Kahlúa), Crushed amaretti biscuits or cantuccini, Dark chocolate shavings or cocoa dusting, Whipped cream (not traditional, but popular)
Instructions
- 1Chill 2 small glasses or cups in the freezer for at least 10 minutes before serving.
- 2Brew 2 fresh shots of espresso just before serving — the coffee must be hot and freshly made.
- 3Place 1–2 firm scoops of vanilla or fior di latte gelato into each chilled glass.
- 4Immediately pour a hot shot of espresso directly over the gelato at the table — this is part of the theatre of the dessert.
- 5If using a liqueur, add it alongside or instead of part of the espresso.
- 6Top with crushed amaretti, chocolate shavings, or a light cocoa dusting if desired.
- 7Serve immediately and eat quickly before the gelato fully melts — the contrast of hot espresso and cold gelato is the whole point. The melting creates a warm, coffee-cream sauce as you eat.
- 8Tip: Use the best quality espresso you can — a bold, strong shot works best. A single-origin or Italian dark roast is ideal.