Affogato

Affogato al Caffè

A traditional Italian dessert-coffee in which a scoop of cold vanilla gelato is 'drowned' (affogato) in a shot of hot espresso at the table. It is meant to be eaten immediately while the contrast of hot bitter coffee and cold creamy gelato is at its peak.

Prep

5 min

Cook

5 min

Total

10 min

Serves

1

Difficulty

Easy

Recipe ingredients

• •60 g (2 oz / 1 generous scoop) vanilla gelato, fior di latte or fior di panna if you can find it; American vanilla ice cream works but is sweeter and airier
• •1 shot hot espresso (about 30 ml / 1 fl oz), freshly pulled from a moka pot or espresso machine; do not use brewed drip coffee, which is too weak and too much volume
• •5 ml (1 tsp) amaretto (optional), traditional in some regions; omit for a purer version

Steps

1. 1 Place a small, chilled glass or espresso cup on a saucer or small plate.
2. 2 Add one generous scoop (about 60 g / 2 oz) of firm, cold vanilla gelato to the glass and return it to the freezer for 2–3 minutes so it is thoroughly chilled and holds its shape.
3. 3 Pull a fresh shot of hot espresso (about 30 ml / 1 fl oz) directly into a small pitcher or demitasse. The espresso should be very hot, around 88–93 °C / 190–200 °F; if brewing with a moka pot, take it off the heat as soon as it gurgles to avoid a burnt taste.
4. 4 Bring the gelato and the espresso to the table. Pour the hot espresso over the gelato at the table so the dramatic 'drowning' happens in front of the diner.
5. 5 Optional: stir in 5 ml / 1 tsp amaretto immediately after pouring.
6. 6 Serve at once with a small spoon. Doneness cue: the dessert is ready when the espresso has just begun to melt the outer layer of the gelato into a creamy, frothy pool while the center of the scoop is still cold and intact. Eat within 1–2 minutes, before the gelato melts completely.