Affogato Recipe – Italian Special
Treat yourself to a classic Italian dessert with this Affogato recipe, where a piping espresso shot meets smooth vanilla gelato in a heavenly union. This sweet treat perfectly balances hot and cold, bitter and creamy — delivering rich coffee flavor and mellow sweetness all at once. It’s a lovely way to finish a meal, serve after dinner or enjoy as a simple, indulgent quick dessert when you need something special but easy.
- Prep Time5 min
- Total Time5 min
Affogato Ingredients:
- 2 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 3/4 cup warm water (about 110°F)
- 1 teaspoon olive oil1 scoop vanilla gelato (or vanilla ice cream)
- 1 shot of hot espresso (about 1 ounce)
- Optional toppings: chocolate shavings, cocoa powder, biscotti, or a splash of liqueur (like Amaretto)
How to make Affogato:
Prepare the espresso: Brew a fresh shot of espresso using an espresso machine or stovetop espresso maker.
Scoop the gelato:Place a generous scoop of vanilla gelato or vanilla ice cream into a small serving bowl or glass.
Pour the espresso:Immediately pour the hot espresso over the gelato. Serve right away while the contrast between the hot coffee and cold gelato is still fresh.
Optional toppings:Garnish with chocolate shavings, a light dusting of cocoa powder, or a small biscotti for added texture. You can also add a splash of Amaretto or another liqueur for an extra touch of indulgence.
Recipe Notes :
Ingredient Options: Use vanilla ice cream if gelato isn’t available — while lighter, it still makes a satisfying dessert. If you like bolder flavor, try a darker roast espresso.
Serving Suggestions: Serve immediately in a small bowl or glass so the contrast between hot espresso and cold dessert is at its peak. Add biscotti or chocolate shavings for texture.
Flavor Tweaks: For extra richness, drizzle a bit of coffee-liquor or caramel over the gelato. Dusting cocoa powder or cinnamon adds a subtle warmth to round out the taste.
Storage Advice: This dessert is best served fresh — gelato melts fast. Prepare all components ahead except pouring the espresso; once assembled, eat immediately.
Best Texture: To maintain the classic affogato contrast, ensure the espresso is very hot and the gelato is deeply frozen. Warm gelato or lukewarm coffee diminishes the signature hot-cold experience.
