Affogato Italian Espresso Dessert (Print Version)

Vanilla gelato pairs with hot espresso, creating a cool, smooth Italian dessert in just five minutes.

# Components:

→ Gelato

01 - 2 large scoops (approximately 3.5 oz each) premium vanilla gelato or ice cream

→ Coffee

02 - 2 shots (approximately 2 fl oz total) freshly brewed hot espresso

→ Optional Toppings

03 - 1 teaspoon dark chocolate shavings
04 - 2 Amaretti cookies, crushed
05 - 1 tablespoon toasted chopped hazelnuts

# Directions:

01 - Place serving glasses or bowls in the freezer for 10 minutes to lightly chill, if preferred.
02 - Scoop one generous portion of vanilla gelato or ice cream into each chilled glass.
03 - Extract espresso shots ensuring they are hot and aromatic.
04 - Pour one shot of hot espresso directly over each scoop of gelato.
05 - Top with dark chocolate shavings, crushed Amaretti cookies, or toasted hazelnuts as desired. Serve immediately.

# Expert Advice:

01 -
  • Uses only two core ingredients you probably already have on hand
  • Takes about five minutes to make start to finish
  • Always hits the spot when you want something impressive but easy for guests
02 -
  • Affogato is naturally gluten free so it fits many diets
  • No cooking or baking is needed so it is perfect for hot days
03 -
  • Always use the hottest espresso you can and make sure your gelato is very cold so you get the full hot meets cold effect
  • Chilling the glasses slows down melting and makes the dessert last longer
  • Dark chocolate shavings or cocoa powder stirred in at the end really enhance the coffee flavor and add that finishing touch
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