Affogato means drowned in Italian, and this elegant dessert delivers exactly that: cold vanilla gelato softened by a pour of hot espresso.
Use a strong, freshly pulled espresso and very cold gelato. Assemble at the table so the contrast between melting cream and bitter coffee stays vivid.
Chill the serving glasses for a few minutes before scooping the gelato; it will hold its shape longer once the espresso arrives.
Serving Suggestions
Add almond biscotti, toasted hazelnuts, or a little grated dark chocolate. A second espresso can be served separately for coffee lovers.
Recipe Notes
Affogato should be assembled immediately before eating. Use decaffeinated espresso if serving it late in the evening or to children.
Classic Italian Affogato
Cold vanilla gelato drowned in hot espresso and served with crisp Italian biscotti.
Equipment
- Four chilled dessert glasses
- Espresso machine
- Ice cream scoop
Ingredients
Affogato
- 4 scoops vanilla gelato very cold
- 4 oz fresh espresso hot
- 4 pieces almond biscotti to serve
- 1 oz dark chocolate grated, optional
Instructions
Prepare:
- Chill four small dessert glasses. Pull the espresso just before serving.
- Scoop one portion of vanilla gelato into each chilled glass.
Pour and serve:
- Pour hot espresso over each scoop of gelato. Add grated chocolate if using.
- Serve immediately with biscotti while the gelato is still partly firm and partly melting.
Notes
- Use freshly pulled espresso for the best aroma.
- Assemble at the table so the contrast stays sharp.
- Decaffeinated espresso works well for a late-night version.
Nutrition
Calories: 250kcalCarbohydrates: 31gProtein: 5gFat: 11gSaturated Fat: 6gCholesterol: 35mgSodium: 80mgFiber: 1gSugar: 24g