Affogato
Affogato means 'drowned' in Italian - a scoop of vanilla gelato submerged under a shot of freshly pulled espresso. The dessert likely originated in Milan's coffee bars during the mid-20th century, though its exact origin remains debated. What makes it work is the collision of temperatures and flavors: near-boiling espresso meets frozen cream, creating a rapidly melting pool where bitter coffee and sweet vanilla swirl together. The espresso must be poured at the table, moments after extraction, so the crema is still intact and the heat is at its peak. A shaving of dark chocolate on top adds a snap of cocoa bitterness, while toasted almond slices provide a textural crunch against the dissolving ice cream. The entire experience lasts only a few minutes before it becomes a warm coffee drink - that urgency is part of its appeal.
Adjust Servings
Instructions
- 1
Chill serving cups and add scoops of ice cream.
- 2
Brew a fresh, strong espresso shot.
- 3
Pour espresso directly over the ice cream.
- 4
Top with chopped chocolate and almonds.
- 5
Finish with a light dusting of cocoa and a pinch of salt.
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Nutrition (per serving)
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