Dessert: Italy – Affogato al caffè su gelato alla vaniglia (Espresso poured over vanilla gelato)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 3 min

Total 8 min

Ingredients

- 8 scoops (approx. 1 lb / 450 g) vanilla gelato
- 4 shots (4 oz / 120 ml) hot espresso, freshly brewed
- 2 tbsp (30 ml) dark chocolate shavings (optional)
- 2 tbsp (30 ml) toasted chopped hazelnuts (optional)
- 4 biscotti or cantucci (for serving)

Instructions

1. Divide the vanilla gelato among four small serving glasses or bowls, placing two scoops in each; return to the freezer briefly if the gelato has softened.
2. Brew fresh espresso and keep it very hot. Immediately before serving, pour one hot shot (about 1 oz / 30 ml) of espresso over the gelato in each glass so the coffee sizzles and begins to melt the surface.
3. If using, sprinkle each affogato with a few chocolate shavings and a pinch of toasted hazelnuts; serve with a biscotti or cantucci on the side. Serve at once so guests can enjoy the contrast of hot espresso and cold gelato.