Affogato Recipe
espresso, gelato add a shot of baileys or amaretto
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Ingredients
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Affogato
Method
Affogato
Chill serving glasses
Place two small serving glasses or espresso bowls in the freezer for 5–10 minutes to keep the gelato from melting too quickly.
Prepare espresso
Pull one fresh hot espresso shot (about 25–30 ml) just before assembling. If you don't have an espresso machine, brew a very strong 1 shot (25–30 ml) of stovetop Moka or concentrated coffee.
Scoop gelato
Place two generous scoops (about 2 scoops total) of cold vanilla gelato into each chilled serving glass or bowl. Use slightly rounded scoops so the hot espresso will cascade over them.
Add liqueur (optional)
If using alcohol, choose either Baileys or Amaretto. Pour 1 tablespoon (15 ml) of your chosen liqueur over the gelato. Do not add both at once unless you want a mixed flavor; the recipe lists both as alternatives.
Pour espresso
Immediately pour the hot espresso shot directly over the gelato and liqueur. Pour slowly so the espresso warms and partially melts the gelato, creating a creamy sauce.
Garnish and serve
Sprinkle optional dark chocolate shavings or a dusting of cocoa powder (about 1 tsp) and/or a teaspoon of toasted chopped hazelnuts or almonds on top. Serve immediately with a small spoon. If serving two, double the ingredients and repeat steps.