Affogato Recipe

Chill equipment

Place a medium mixing bowl and beaters (or whisk attachment) in the freezer for 5–10 minutes so the cream whips more easily.

Pour the heavy cream into the chilled bowl. Add the confectioners' sugar and vanilla extract.

Using an electric mixer on medium speed (or a whisk), beat the cream until it holds soft peaks, about 2–3 minutes. Stop when peaks form that gently hold their shape but still yield to the whisk—avoid overbeating to prevent graininess.

Transfer the whipped cream to a piping bag or a small bowl and refrigerate until ready to assemble (keeps for a few hours).

Preheat and prepare: If using an espresso machine, pull two shots (about 2 oz total) of fresh hot espresso just before serving. If you don't have an espresso machine, brew a very strong 2 oz ristretto or strongly concentrated coffee and keep it hot.

Scoop two generous scoops of vanilla gelato into a chilled or room-temperature small dessert glass or bowl (wide-mouthed serving glass recommended).

Place the espresso macaron on the rim of the glass or gently on top of one gelato scoop for presentation.

Pour the hot espresso evenly over the gelato scoops at the table (or immediately before serving). Pour slowly so the gelato melts slightly and creates silky ribbons of coffee through the gelato.

Top the affogato with a generous dollop (about 1–2 tablespoons) of the prepared vanilla whipped cream. If using a piping bag, pipe a pretty rosette on top.

Dust lightly with a pinch of cocoa powder or espresso powder and scatter the chocolate shavings over the whipped cream for contrast and aroma.

Serve immediately with a small spoon; the macaron can be eaten separately or used to scoop softened gelato.