Espresso Affogato
This Italian dessert features scoops of creamy vanilla ice cream drowned in hot espresso, creating a delicate contrast between cold sweetness and coffee bitterness.
Ingredients
- vanilla ice cream200 g
- espresso80 ml
- dark chocolate10 g
Instructions
Brew 2 shots of espresso, 80 ml total, using an espresso machine or a moka pot.
Pour the espresso into a small pitcher and let it sit for 30 seconds: it should stay hot but not be boiling.
Place 100 g of vanilla ice cream into each of two dessert glasses, shaping it into firm scoops.
Slowly pour 40 ml of espresso over the ice cream in each glass, letting the coffee partially melt the top layer and form a creamy foam.
Sprinkle 10 g of grated dark chocolate over the servings, dividing it evenly.
Serve the affogato immediately, while the ice cream still holds its shape and the espresso is still hot.
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