Affogato al Caffè

Hot espresso poured over cold gelato creates a two-temperature, creamy-bitter Italian dessert in under a minute.

Ingredients

• 4 scoops vanilla gelato or vanilla ice cream (about 240–300g total)
• 2 shots hot espresso (about 60 ml / 1/4 cup)
• Pinch of salt (optional, to sharpen flavors)

Method

• 1

  Step 1: Chill the serving glasses

  Place 2 small glasses or cups in the freezer for 5 minutes if you can (this slows melting and keeps the contrast of hot-cold).

• 2

  Step 2: Scoop the gelato

  Put 2 scoops of gelato into each chilled glass. Aim for firm scoops; if the gelato is rock-hard, let it sit at room temp for 2–3 minutes first.

• 3

  Step 3: Pull the espresso

  Brew 2 fresh espresso shots. You want it very hot and aromatic.

• 4

  Step 4: Affogare (drown) and serve

  Pour 1 hot espresso shot over each glass of gelato. Add a tiny pinch of salt if using. Serve immediately with a spoon (and sip the coffee-melt at the bottom!).

Tips

• **No espresso machine?** Use very strong black coffee from a moka pot or the strongest brew you can make; keep it hot.
• **Texture tip:** Pour espresso down the inside of the glass (not straight onto the scoop) for a slower melt and prettier swirls.
• **Serving idea:** Pair with a crisp biscuit on the side if you have one (no need to add anything—affogato is perfect as-is).

Nutrition (per serving, estimate)