📝 About This Recipe
An Italian masterpiece of elegant simplicity, the Affogato—meaning 'drowned'—is the sublime marriage of ice-cold gelato and piping hot espresso. This recipe elevates the classic Roman treat by balancing the creamy sweetness of Madagascar vanilla with the robust, nutty notes of a perfect pull of espresso. It is the ultimate sophisticated dessert for those who crave a sophisticated interplay of temperatures, textures, and bold flavors.
🥗 Ingredients
The Frozen Core
- 4 large scoops Premium Vanilla Bean Gelato (Look for visible vanilla bean specks; high-quality ice cream is a suitable substitute)
- 1 pinch Sea Salt (Maldon or fleur de sel to enhance the caramel notes)
The Liquid Gold
- 4 shots Freshly Brewed Espresso (Approximately 4 ounces total; dark or medium roast preferred)
- 2 tablespoons Amaretto or Frangelico (Optional; for an adult 'corretto' twist)
Textural Garnishes
- 1 ounce Dark Chocolate (70% Cocoa) (To be shaved or finely grated)
- 2 tablespoons Hazelnuts (Toasted and roughly crushed)
- 4 small pieces Amaretti Cookies (Crushed for a crunchy almond finish)
- 2 sprigs Fresh Mint (For a bright aromatic touch)
👨🍳 Instructions
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1
Place two heat-proof glass bowls or wide-rimmed dessert glasses into the freezer for at least 10 minutes before serving to ensure the gelato doesn't melt instantly upon contact.
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2
Prepare your garnishes by finely grating the dark chocolate and roughly chopping the toasted hazelnuts; keep them nearby for quick assembly.
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3
If using Amaretti cookies, crush them lightly in your hand or with the back of a spoon to create a mix of fine crumbs and larger chunks.
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4
Grind your coffee beans to a fine consistency suitable for espresso. If you do not have an espresso machine, prepare a very strong batch of Moka pot coffee or French press concentrate.
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5
Remove the gelato from the freezer and let it sit at room temperature for 1-2 minutes until it is just soft enough to scoop cleanly but still very firm.
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6
Place two generous, round scoops of the vanilla bean gelato into each of the chilled glasses.
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7
Sprinkle a tiny pinch of sea salt directly onto the gelato scoops to prime the palate for the sweetness.
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8
If you are including the liqueur, pour 1 tablespoon of Amaretto or Frangelico over the gelato in each glass now.
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9
Pull your espresso shots immediately. You want the coffee to be at its peak temperature and topped with a rich, golden crema.
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10
Slowly pour two shots (2 ounces) of the hot espresso over the gelato in each glass, aiming for the side of the scoop so it cascades down beautifully.
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11
Quickly top the melting masterpiece with the shaved dark chocolate, allowing it to begin melting into the coffee.
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12
Add the crushed hazelnuts and Amaretti crumbs for that essential crunch.
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13
Garnish with a single mint leaf for a pop of color and serve immediately with a long-handled spoon.
💡 Chef's Tips
Always use the highest quality gelato you can find; with so few ingredients, there is nowhere for mediocrity to hide. Avoid using standard drip coffee as it lacks the viscosity and intensity needed to stand up to the cream. If you don't have an espresso machine, use a Moka pot—it is the traditional Italian home-style way to make the 'caffè'. Work quickly once the espresso is poured; the magic of the Affogato lies in the fleeting moment between solid and liquid. Try experimenting with salted caramel or pistachio gelato for a modern, nutty variation on the classic.
🍽️ Serving Suggestions
Pair with a small glass of Vin Santo or a chilled Grappa for a traditional Italian digestif experience. Serve alongside a buttery shortbread biscuit or a piece of almond biscotti for dipping. A small glass of sparkling water on the side helps cleanse the palate between rich, creamy bites. For a caffeine-free evening treat, substitute the espresso with a thick, hot dark chocolate ganache. This dish is best enjoyed immediately after a heavy meal as a light yet indulgent 'pick-me-up'.