Affagato Recipe
vanilla ice cream, pastry cookie topping, marbled chocolate, whipped cream, bellatazza espresso, chocolate syrup
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Ingredients
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Affogato assembly
Toppings & garnish
Method
Prepare components
Chill serving glasses
Place two serving glasses or small bowls in the freezer for 5–10 minutes to keep the ice cream from melting immediately when the hot espresso is poured.
Brew espresso
Brew about 90 ml (roughly 3 fl oz) of hot espresso using Bellatazza espresso or another strong espresso. Keep it very hot and set aside until ready to serve.
Make whipped cream (if not using pre-made)
Whip 2 tablespoons of heavy cream with a pinch of sugar until it holds soft peaks. Spoon into a small bowl and keep chilled until assembly.
Assemble affogato
Insert the broken pastry cookie shard(s) upright into the ice cream so they peek out. Scatter the marbled chocolate shards over and around the scoops for texture and contrast.
Pour espresso
Just before serving, pour 45 ml of hot espresso over each affogato (half of the brewed 90 ml per serving). Pour slowly so the hot espresso runs over the ice cream, creating melting swirls.
Finish with whipped cream and syrup
Immediately top each affogato with about 1 tablespoon of lightly sweetened whipped cream. Drizzle about 1/2 tablespoon of chocolate syrup over the whipped cream and ice cream to create marbling.
Garnish and serve
Sprinkle a light dusting (about 1/2 teaspoon) of cocoa powder or finely grated dark chocolate over the top. Serve with a small spoon and the remaining pastry cookie on the side if desired. Serve right away while espresso is hot and ice cream begins to melt into a creamy sauce.