Kitchen Recipe Collection
Italian Affogato al Caffè
The ultimate minimalist dessert. A scoop of freezing cold, artisanal vanilla or fior di latte gelato 'drowned' in a shot of boiling hot espresso.
- Prep
- 2 min
- Cook
- 2 min
- Total
- 4 min
- Servings
- 1
- Difficulty
- easy
- Cuisine
- italian
Ingredients
Scaled for 1 serving
- vanilla bean or fior di latte gelato (high quality)
- hot, freshly brewed espresso
- amaretto or frangelico liqueur (optional)
- dark chocolate shavings or crushed amaretti cookies (optional)
Equipment
- Espresso machine or moka pot
- Chilled serving glass
Instructions
- 1
Chill the Glass
Place your serving glass or bowl in the freezer for 10 minutes prior to making the dessert. This helps the gelato hold its shape.
- 2
Brew Espresso
Brew a strong, hot shot of high-quality espresso (about 1.5 oz).
- 3
Scoop Gelato
Place one large, firm scoop of vanilla or fior di latte gelato into the cold glass.
- 4
Add Liqueur (Optional)
If using, pour a small splash of Amaretto (almond) or Frangelico (hazelnut) liqueur over the gelato.
- 5
The 'Drowning'
This must be done at the table right before eating: Pour the boiling hot espresso directly over the cold gelato.
- 6
Garnish (Optional)
Immediately sprinkle with dark chocolate shavings or crushed amaretti cookies for texture.
- 7
Eat Immediately
Serve immediately with a spoon. You eat the melting ice cream and drink the creamy, sweet, cold-hot coffee puddle at the bottom.
Cooking Tips
- The contrast in temperatures is the entire point of the dish. The gelato must be very cold and firm, and the espresso must be boiling hot.
- Do not use regular ice cream if possible; gelato is denser and melts slower, creating a better texture.
Variations
- Affogato al Cioccolato: Use hot chocolate instead of espresso for a caffeine-free version.
Chef's Notes & Storage
- Affogato translates literally to 'drowned'.
Nutrition Estimate
180 calories · 3g protein · 20g carbs · 10g fat · 0g fiber per serving
