Espresso Affogato Recipe
stracciatella gelato / frangelico fonte espresso
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Ingredients
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Gelato
Espresso
Liqueur & Garnish
Equipment
Method
Prep
- 1
Chill servingware
If possible, chill the serving glasses or small bowls in the freezer for 10–15 minutes so the gelato holds its texture against hot espresso.
- 2
Have the stracciatella gelato slightly softened so it's scoopable but still cold (leave at room temperature 2–4 minutes if straight from very hard freezer).
Assemble Affogato
- 3
Place 3 scoops of stracciatella gelato into each chilled serving glass or bowl, arranging so there is a little peak for visual appeal.
- 4
Pour 15 ml (1 tablespoon) of Frangelico evenly over the gelato in each serving. The liqueur will seep into and flavor the gelato.
- 5
Brew two fresh shots (about 2 oz / 60 ml) of espresso. Use the freshest possible coffee and pull the shots just before serving to retain crema and heat.
- 6
Immediately after pulling the espresso, pour one hot espresso shot over the gelato and liqueur in each serving. Pour slowly in the center to create attractive melting patterns.
Finish & Serve
- 7
Sprinkle about 1 teaspoon of finely grated dark chocolate over each affogato to enhance the stracciatella chocolate notes.
- 8
If using, scatter about 1 teaspoon of toasted chopped hazelnuts on top for crunch and to echo the Frangelico's hazelnut flavor.
- 9
Serve immediately with a small spoon. Encourage guests to eat promptly while espresso is hot and gelato still holds some texture.