This is essentially one scoop of ice cream with a double shot of espresso on top.
The name translates as ‘drowned’, depicting the ice cream being submerged in espresso. It’s a delightful dessert of indulgence, especially in the warmth of summer. The blend of coffee and sweet, creamy ice cream creates a harmonious texture, which manages to feel both luxurious and straightforward at the same time.
Vanilla ice cream is always a good option – the creamier the better – or use coffee ice cream. A great no-fuss dessert if you’re ever stuck last minute. You can top with chopped nuts or grated chocolate, or serve with biscuits or wafers.
INGREDIENTS
1 double shot of espresso
1 scoop of ice cream of your choice
Grated chocolate, nuts, wafers or mini ice
cream cones (optional)
METHOD
Prepare your espresso in a small cup or jug. In a larger cup, glass or small bowl, place the scoop of ice cream.
Pour the espresso over your ice cream and enjoy with a spoon!
Serve your Affogato with grated chocolate, nuts, wafers or mini ice cream cones for extra indulgence.
Recipes from Coffee Creations: 90 delicious recipes for the perfect cup by Celeste Wong.
Published by Mitchel Beazley
PHOTOGRAPHY: STEVE RYAN & JAKE GREEN
