Affogato Recipe
one scoop of vanilla gelato and a shot of espresso
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Ingredients
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Affogato
Method
Affogato
- 1
Chill serving glass
If desired, place a small serving glass or bowl in the freezer for 5–10 minutes to lightly chill it. This helps slow gelato melting when the hot espresso is added.
- 2
Scoop gelato
Place one generous scoop (about 1 scoop) of vanilla gelato into the chilled serving glass or bowl. Smooth the top slightly with the back of a spoon so the surface is even.
- 3
Brew espresso
Brew one fresh shot of espresso (about 25–30 ml) using an espresso machine, Moka pot, or strong stovetop method. The espresso should be hot and freshly made.
- 4
Pour espresso over gelato
Immediately pour the hot espresso shot directly over the scoop of vanilla gelato. Pour slowly in a circular motion so the espresso wets the gelato evenly; expect some melting and a layered appearance (creamy gelato with coffee).
- 5
Garnish and serve
If using, sprinkle the top with a teaspoon of dark chocolate shavings and serve with a biscotti or cookie on the side. Serve immediately while the espresso is hot and the gelato is partially melted for the classic affogato texture.