Dolce Vita Recipe

Prepare espresso

Brew 120 ml of fresh, hot espresso. Keep it piping hot and set aside.

Place two generous scoops of vanilla gelato or ice cream into two small dessert glasses or bowls (one scoop per person if you prefer).

Pour 60 ml of the hot espresso over each serving (total 120 ml), directly over the gelato so it partially melts and creates a creamy coffee sauce.

Sprinkle dark chocolate shavings over the top if using. Serve immediately so the contrast of hot coffee and cold gelato is enjoyed.

Make mascarpone cream

In a small bowl, whisk together 125 g mascarpone, 60 ml heavy cream, 25 g powdered sugar and 1 tsp vanilla extract until smooth and slightly thickened. Avoid over-whipping; you want a soft, spreadable cream.

Assemble cups

Quickly dip each ladyfinger briefly (1–2 seconds per side) into the 60 ml cooled strong coffee — do not soak, they should remain slightly firm. Break the ladyfingers to fit two small serving glasses, placing one layer at the bottom of each glass.

Spoon or pipe half of the mascarpone cream over the soaked ladyfingers in each glass. Add another broken, lightly coffee-dipped ladyfinger layer on top, followed by the remaining mascarpone cream.

Dust each cup with 1/2 tsp unsweetened cocoa powder and top with a few dark chocolate curls. Refrigerate the cups for at least 30 minutes to allow flavors to meld (can hold up to 4 hours). Serve chilled.

Preheat and prepare

Preheat the oven to 175°C (350°F). Grease and line a small 8–10 cm (3–4 in) round cake pan or two little ramekins with parchment or lightly oil them.

Make batter

In a bowl, whisk together 60 g all-purpose flour, 45 g granulated sugar, 1 tsp baking powder and a pinch of fine sea salt until homogenous. In a separate bowl, beat 1 large egg lightly, then whisk in 45 ml extra-virgin olive oil, 30 ml whole milk, 1 tbs lemon zest and 10 ml lemon juice until combined.

Pour the wet ingredients into the dry ingredients and gently whisk just until combined and smooth — do not overmix. Scrape the batter into the prepared pan or divide between the ramekins.

Bake and finish

Bake for 18–22 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow to cool in the pan for 10 minutes, then turn out to cool slightly on a rack.

Dust the top with powdered sugar before serving, or serve warm alongside the other desserts. Optionally drizzle a few drops of extra virgin olive oil and a sprinkle of lemon zest for extra brightness.