Affogato Recipe
Make Affogato Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Affogato
Equipment & extras
Method
Affogato
- 1
Chill serving glass (optional)
Place the serving glass or dessert cup in the freezer for 5–10 minutes before assembling. Chilling helps slow melting of the gelato when the hot espresso is added.
- 2
Portion gelato
Spoon two generous scoops of vanilla gelato (or premium vanilla ice cream) into the chilled serving glass so they sit slightly mounded. If using ice cream that is very hard, let it sit at room temperature for 1–2 minutes for easier scooping.
- 3
Pull espresso
Brew two fresh shots (about 60 ml total) of hot espresso using an espresso machine or make a strong 60 ml brew with a stovetop moka pot. Aim for piping hot espresso (around 85–90°C / 185–194°F) to create the classic hot-and-cold contrast.
- 4
Assemble
Immediately pour the hot espresso evenly over the gelato scoops. Pour close to the edge so the crema mingles with the melting gelato and creates a layered texture.
- 5
Garnish and serve
Sprinkle the dark chocolate shavings and chopped toasted nuts over the top if using. Serve right away with a biscotti or cookie on the side. Provide a small spoon so guests can enjoy both melted espresso and intact gelato.
Equipment & cleanup
- 6
Rinse the espresso portafilter, tamp, and steam wand (if used) immediately after preparation to prevent residue from hardening. Return any unused gelato to the freezer promptly.
